Coffee Nut Ice Cream

Rich and creamy, coffee flavoured ice cream encrusted with buttered pecans. Your guests won't believe you made it yourself!

Difficulty

Prep Time

10 minutes

Cooking Time

6 hrs incl freeze time

Serves

1.5 litres

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Ingredients

Whip the egg whites in a clean mixing bowl until almost stiff peak stage.
In a separate bowl, but using the same beaters, whip the cream until stiff.
Pour on the condensed milk and coffee, and using a large spoon, fold in the beaten egg whites gently but thoroughly.
Freeze until half-set for 4-6 hours.
During this time, melt the butter in a pan and toss the pecan nuts over medium heat to roast them. Set aside to cool.
Gently stir into half-frozen ice cream, and then return to the freezer.

Dip the ice-cream scoop into a jug of boiling water, before each scoop. Remove the ice-cream from the freezer a few minutes before required. Hold the scoop up at a slight angle and drag it towards you, across the ice-cream surface, to create an increasing size ball as you work along.
SPAR long-life cream must be thoroughly chilled overnight before whipping.
The leftover egg yolks can be refrigerated in small containers for 3 days, covered with a light layer of either sugar or salt (depending on whether you intend using them up in savoury or sweet mixtures)