Recipes

COFFEE NUT ICE CREAM

Use ice cream cones to serve as this is much easier at a braai, and less washing up! Note: 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

Serves
4 people

Preparation time:
10 minutes

Cooking time:
20 minutes

Ingredients

  • 500 ml fresh or long life cream
  • 1 can SPAR condensed milk
  • 3 teaspoon(s) instant coffee granules, mixed with 15ml hot water
  • 4 SPAR eggs , separated
  • 50 grams nuts of your choice, roughly chopped
  • 2 teaspoon(s) SPAR butter

Method

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

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