A very refreshing chocolate ice cream with a hint of coffee, simply the perfect summer frozen treat!

Yields 2 jars of ice cream

3 egg yolks
2 cups heavy cream
1 tsp instant coffee
1/4 cup sugar
1 tsp vanilla
1/4 cup cocoa

1. In a large bowl, whip the egg yolks with an electric mixer at high speed until it is a fluffy and light texture. The egg yolks will turn whiter which is normal.
2. In a saucepan, combine the cream and the instant coffee and warm up on low heat for a few minutes.
3. Add the sugar to the egg yolks in small amounts while constantly mixing.
4. Incorporate the cream, the cocoa and the vanilla and mix just enough to combine everything. Do not overmix.
5. Pour your ice cream into 2 mason jars and place in the freezer.
6. Mix your ice cream with a fork every 1-2 hours until completely solid.

if you want a stronger coffee flavour, add another teaspoon of instant coffee to the heavy cream