• 500 ml (17 fl oz/2 cups) pouring (whipping) cream
• 1 stick of cassia
• 1 teaspoon vanilla extract
• 1 teaspoon unsweetened cocoa powder
• 4 eggs
• 120 g (4¼ oz) sugar
• 250 ml (9 fl oz/1 cup) strong espresso coffee

Heat the cream, cassia stick, vanilla and cocoa powder in a large saucepan. Using electric beaters, whisk the eggs and sugar in a bowl until thick and pale.

When the cream is just coming to a boil stir in the coffee. Whisking constantly so nothing scrambles, slowly pour the cream and coffee mixture into the sugary eggs. Scrape it all back into the pan and return to a very low heat, whisking with a hand whisk to thicken slightly and cook the eggs. Take care not to scramble them.

When it is ready (it should coat the back of a spoon), remove from the heat and whisk regularly until it cools completely. Remove the cassia. Pour into an ice-cream machine and churn following the manufacturer’s instructions. Alternatively, pour into a shallow tray and put in the freezer. When it is just frozen, after about 1 hour, beat vigorously with a fork to break up the ice crystals and then return the tray to the freezer. Repeat this process twice before leaving the ice cream to freeze completely. Store in the freezer in a sealed container.