Coffee ice cream is the best in summer.

Prepare raw materials: 2 egg yolks, 30 grams of fine sugar, 15ml of Bailey liqueur, 1g of espresso powder or 40ml of espresso, 100ml of cream. Add 2 egg whites and 20 grams of fine sugar.

Note: because there are more people eating this time, the following picture is 10 times the amount above.

Divide the eggs first, the egg white and yolk in two pots.

Add sugar, Bailey liqueur and coffee powder to the egg yolk

Pass through hot water, beat until the volume is about twice as large, and then put it in the refrigerator.

The egg whites and sugar are whisked so that they can stand up and increase the volume by more than 5 times. Put it in the refrigerator and refrigerate.

The cream ice water is completely beaten so that it can stand up.

Mix the egg yolk and cream with a rubber scraper.

Add protein cream and mix well.

Put it in the refrigerator for 3 hours.

Let's eat!

Friends in Harbin hurry up to gather friends to show off.