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- home-made coffee ice cream and all I can say is it was gone in one
- 3 large egg whites
- 150g caster sugar
- 124g roasted pecans, finely chopped
- 350g vanilla or coffee ice cream, softened
- 100g good plain chocolate
- 140ml double cream
- Pre-heat
- the oven to 110º C. Line two baking trays with baking parchment and
- draw a circle on the pieces of parchment, use a 23cm round plate or tin
- Gently fold in 100g of the chopped pecans. Put
View Full Recipe at Cherrapeno
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