Pecan nut and brandy ice cream

Recipe from: 11/3/2008 12:00:00 AM
pecan nut and brandy ice cream

Ingredients 8
Servings 8
Time 10

Ingredients

  • 4
    tsp
    instant coffee
  • 3
    Tbs
    brandy
  • 1 385
    g
    tin condensed milk
  • 4
    egg whites
  • Pinch of sea salt
  • 2
    cup
    cream
  • 1
    tsp
    vanilla essence
  • ½
    cup
    toasted and chopped pecan nuts
 

Method

0
 
The beauty of this rich ice cream is that there is no need for an ice cream maker, or to stir the freezer the freezing concoction continuously. You simply mix it together, pour into a bowl and leave to set in the freezer. In a bowl, dissolve the coffee granules in the brandy and stir in the condensed milk. Whisk egg whites with salt to stiff peaks and fold in the coffee mixture. In a separate bowl whisk together the cream and vanilla essence. Fold cream mixture into coffee and egg white mixture, then fold in pecan nuts. Freeze until ready ready to serve.
 

 

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