• Scald the milk and leave to cool for 15 minutes.
• Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
• Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
• Fold in the whipped cream and flavouring (see below).
• Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
• Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

• Dissolve 3 tsp instant coffee in 2 tbsp boiling water. Stir in 1 tbsp demerara sugar and 4 tbsp whisky. Stir into ice cream.