Author Notes
More like a semifreddo than ice cream, this old fashioned dessert always pleases. —nykavi
Ingredients
-
2
Egg Whites at room temperature
-
4 tablespoons
Sugar
-
2 cups
Cream
-
4-5 tablespoons
Cafe Bustelo Instant Coffee granules
-
1 teaspoon
Vanilla extract
-
1/2 cup
Sugar
-
4 tablespoons
Kahlua
-
1/4 cup
Sliced Almonds
-
1/4 cup
Desiccated Coconut
Directions
-
Place a nonstick pan over medium flame. Add almonds to pan and dry roast till golden brown. Keep aside to cool.
-
Dry roast desiccated coconut till golden brown. Add to almonds and let the mix cool. It needs to be at room temperature when added to the cream.
-
Gradually add 4 tablespoons of sugar into egg whites and continue beating till stiff. Place egg whites in freezer till for 15 minutes.
-
Whip cream till thick and fluffy in a deep bowl. This should take 3-5 minutes.
-
Fold coffee granules, sugar and Kahlua to cream with a spatula.
-
Remove egg whites from freezer and gently fold into cream till all whites are mixed in.
-
Fold in half the almond coconut mix to cream.
-
Scrape cream into a glass freezer proof bowl.
-
Scatter remaining almond coconut mix over cream. Cover with plastic wrap and freeze 4-6 hours till firm.
See what other Food52ers are saying.