Prepare a cup of espresso (100ml/3.5fl oz).
Whip the cold cream until it reaches the desired consistency and then leave it in the fridge while you prepare the other ingredients.
Separate the egg whites and yolks.
Add 100g (3.5oz) of sugar to the yolks, and whip them using an electric whisk until they become thick and foamy (about 3 minutes). Then add this mixture to the whipped cream.
Remember to mix slowly.
Whip the whites until stiff, slowly adding the 50g (1.7oz) of remaining sugar.
Add this mixture to the cream and yolk, mixing from the bottom to the top.
Once the mixture is smooth, add the cold coffee, continuing to mix slowly.
Place the ice cream into a bowl, cover with clingfilm and place it in the freezer.