Instructions: Wrap the coffee within the muslin and seal tightly. Boil the cream, milk and coffee and reduce to 220ml. Remove from the heat. Beat the eggs and sugar until light. Pour the infused milk. Place into a clean pan over a gentle heat and cook the mixture until it coats the back of a spoon.

Pass through a fine sieve. Freeze the mixture in an ice cream machine according to the manufacturers instructions.

Alternatively, pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again.

Repeat this process twice, then freeze the ice cream until firm. Ball the ice cream and pour the Sabayon on it. Garnish with the hearts of mint.

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