Boil the milk with half of the sugar. In a mixing bowl, whisk the egg yolks and the remaining sugar with an electric beater. Gradually pour the boiling milk over this mixture, stirring constantly. Transfer into a saucepan and thicken the custard on a low heat, without boiling and stirring constantly with a spatula. As soon as the cream coats the spatula, take the pan off the stove and add the coffee. Leave to cool, pour into an ice cream freezer until set. Whip the cream with the confectioner╒s sugar until foamy. Keep chilled until ready to serve. Scoop the ice cream into serving bowls, decorate with whipped cream.
