Coffee Liqueur Ice Cream
ready in 4 h. 25 min.
Beat all three egg yolks with the coffee, liqueur and sugar in a bowl over hot water until creamy. Remove from the heat and continue beating until cold.
Whip 100 ml cream until stiff and fold into the mixture. Whisk the egg white until stiff, fold in and divide the ice cream between 4 freezer-proof glasses. Cover and freeze for at least 4 hours.
Remove from the freezer around 10 minutes before serving. Whip the remaining cream with the vanilla sugar and place a dollop of cream on top of each dessert. Serve dusted with cinnamon and cardamom.