Molecular Gastronomy Coffee Ice Cream

Mix the egg yolks with the sugar.

Add the cocoa, the instant coffee and the glucose syrup and then mix well.

Slowly pour in 250 ml of milk while continuing to stir the mixture.

Heat up another 250 ml and add it to the mixture, beating it with a whisk.

Cool the mixture, pouring in a little liquid nitrogen (for culinary use) and continue to whisk.

Add the whipped cream, pour the mixture into a metal bowl and add a glass of liquid nitrogen, while beating with a metal whisk until the desired consistency is achieved.