4 egg yolks
4 cups white sugar, divided
1 1/2 cups heavy whipping cream
3/4 cup milk
3/4 cup strong coffee
4 egg whites, stiffly beaten
1 small tub of Marscapone cheese
1/4 cup sugar
3 Tblsp. Khalua
1 Tblsp. vanilla extract
Unsweetened cocoa powder for dusting
Heat cream, milk, half the sugar, and coffee until lightly bubbling. Beat the remaining sugar and yolks in a separate bowl. Mix the two slowly to prevent curdling. Combine by hipping constantly for 3-5 minutes over low heat. Take pan off of heat to let cool.
While cooling, in a separate bowl large enough for the entire recipe, beat the egg whites to stiff peaks. Fold in remaining mousse ingredients. When custard is no longer steaming hot, fold the two mixtures together. Cool in refrigerator for 4-24 hours and then prepare in ice cream maker according to directions.
Serve and top with unsweetened cocoa powder.
*We found that if you make this mixture in the evening and put in the fridge overnight, THEN mix it in the ice cream maker the next morning and stick the ice cream in the freezer for the rest of the day to harden, that the consistency is a lot better when frozen than fresh out of the ice cream maker (when it's more "melty"). So, we'll make the initial mixture, stick it in the fridge overnight, use the ice cream maker in the morning and put the ice cream in the freezer and then after dinner enjoy your delicious dessert!