Put the eggs, sugar and salt into one of the bowls.
Beat at high speed with the hand beater or mixer till the mixture is light and fluffy.
It will look a pale lemony colour.
Add the coffee and beat a few seconds more to mix in well.
Put the whipping cream and sugar in the second bowl.
Beat this on low speed till the cream is thickened and stiff.
Gently stir in the essences.
With the metal spoon, fold both the mixtures together.
To do this, pour the egg mixture over the cream and gently, in a circular motion, bringing the cream up to the top, continue till both are well blended.
Immediately, pour in equal quantities into the 6 glasses or bowls and freeze.
Take out of the freezer and keep out on the countertop about ten minutes before serving.