Add the egg yolks and sugar to a bowl and whisk until pale and smooth. Meanwhile, bring the cream, milk and coffee to the boil then remove from the heat

Gradually whisk the hot milk and cream mix into the eggs and sugar until well combined, then tip into a pan and heat to 80°C or until the mixture coats the back of a spoon

Pass the mixture through a fine sieve into a bowl and set aside to chill. Once cold, churn in an ice cream maker and store in the freezer until ready to serve