2 egg yolks, beaten
2/3 cup sugar
1 cup milk
2 tablespoon instant coffee powder
1/4 cup miniature marshmallows
1/2 teaspoon vanilla extract
2 egg whites
1 cup whipping cream
In a medium saucepan, combine beaten egg yolks, sugar and milk. Cook and stir over low heat until mixture thickens and coats a metal spoon. Stir in coffee powder. Stir in marshmallows until melted. Stir in vanilla. Set aside to cool 15 minutes.
In a small bowl, beat egg whites until stiff but not dry. Fold into egg yolk mixture.
In a medium bowl, whip cream until soft peaks form. Fold into egg yolk mixture. Pour into a 9″ x 5″ loaf pan. Cover with foil or plastic wrap. Place in freezer; freeze until firm, 3 to 6 hours. Stir 2 or 3 times with a fork or spoon while freezing. Makes about 1 quart.