Start by lining a loaf pan with plastic wrap, allowing enough excess to hang over the sides for easy removal later.

In a large bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form, about 3-5 minutes.

In a heat-safe bowl, combine the egg yolks and sugar. Whisk vigorously until the mixture turns pale yellow and thickens slightly, about 2-3 minutes. Add the instant espresso powder and vanilla extract, stirring until smoothly incorporated.

Set the bowl over a pot of simmering water, whisking continuously for about 5-7 minutes until thickened.

Once thickened, remove from heat and cool for about 5 minutes. Gradually fold the chilled whipped cream into the egg mixture.

Pour the mixture into the prepared loaf pan, smoothing the top evenly and ensuring there are no air pockets.

Cover with plastic wrap and freeze for at least 6 hours, or ideally overnight.

When ready to serve, let it sit at room temperature for 5-10 minutes, slice, and optionally top with chocolate shavings or coffee syrup.