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