Coffee Nut Ice Cream Recipe

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

Print Recipe

Recipe 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)