1. Beat egg yolks with sugar till thick and Pale. Dissolve coffee powder in hot milk and pour over the yolks, beating all the time. Cool and chill the mixture.
2. Beat egg whites stiffly. Fold in the icing sugar.
3. Whip the cream over a bowl of ice and fold into yolks mixture. Fold in the egg whites. Place in freezer. When � set, beat till fluffy. Fold in the walnut pieces and freeze till firm.

Serves: 4-6