Method

• 1.
  Place egg yolks, sugar and cornflour in a bowl and beat until very light and fluffy. Place milk in a saucepan and heat until just scalding, pour over egg mixture and beat to combine. Return the mixture to saucepan and cook over very low heat, stirring until thickened. Remove from heat, add coffee and stir to combine. Refrigerate for 30 minutes to chill.
• 2.
  Whip cream and fold into coffee ice-cream. Pour mixture into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Or use an ice-cream machine following manufacturer's directions.)
• 3.
  Line a 20 x 30cm lamington tray with foil, spread the ice-cream into the tray and freeze until firm. Turn ice-cream onto a board, remove and discard the foil. Working quickly, use a wafer as a template to cut out rectangles from the ice-cream (refreeze any off-cuts and use to make affogatos). Place ice-cream rectangles on a tray and refreeze.
• 4.
  Melt chocolate in a bowl over a pan of simmering water (don't let bowl touch water), cool slightly. Coat both sides of each wafer in the melted chocolate (use a pastry brush to brush over any spots that are difficult to cover).
• 5.
  To serve, sandwich each piece of ice-cream between 2 wafers. Serve on chilled plates. These are delicious with small glasses of hot, strong coffee.