Gelato di Caffe

1/4 pound espresso coffee beans
2 quarts whipping cream
12 to 14 egg whites
3 1/2 cups powdered sugar

Grind the coffee beans. Heat the cream until it's about to boil. Remove from heat, add the coffee grounds and cover. Let cool, about half an hour.

Beat the egg whites to soft peaks. Strain the coffee grounds from the cream and fold into the egg whites, along with the powdered sugar. Put the mixture back over the heat and stir until it begins to thicken. Remove from heat, let it cool and then transfer mixture to an ice cream machine, process according to manufacturer's instructions.