Beat the egg and the sugar with an electric mixer until pale white.

Then add the milk mixed with coffee, cream and Kaluha.

Whisk with the electric mixer until all the ingredients are well combined.

If you have an ice cream machine, put the mixture in it and let the machine stir it for 30 minutes (or per the manufacturer’s instructions).

Then put it in a container (an old ice cream tub works fine), cover it with a lid and keep it in the freezer overnight.

If you do not have an ice cream maker, after whisking all the ingredients, you can pour the mixture in a container, put some cling wrap on the top (it has to actually be in contact with the ice cream) to seal it completely and then cover it with the lid. This should prevent crystallization. Then place it in the freezer overnight.