Make some very strong Espresso (3 tablespoon) and put it in the freezer to chill.
Meanwhile, separate the whole Egg (3) into yolks and whites. Whisk the yolks with the Granulated Sugar (100 gram) until creamy.
Whip up the whites until firm peaks.
Then in a separate bowl whip up the Heavy Cream (500 milliliter).
Next, add whipped egg whites, Instant Coffee (2 1/2 teaspoon) and chilled espresso to the whipped cream.
Then add the yolk cream mixture.
Slowly whisk all the ingredients together until creamy.
Transfer into a container and freeze for at least 3 hours.
After 3 hours take it out and start scooping.