Pecan nut and brandy ice cream

8 servings Prep: 10 mins
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By Food24 November 03 2009
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Ingredients (8)

4 tsp instant coffee
3 Tbs brandy
1 385 g condensed milk
4 eggs — whites only
sea salt — pinch
2 cup cream
1 tsp vanilla — essence
½ cup pecan nuts — toasted, chopped
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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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