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.