Coffee and Hazelnut Ice Cream

• 6 eggs, separated
• ½ pint (275 ml.) double cream
• 6</

Whisk the egg yolks and cream together until thick. Add the coffee essence.

Whisk the egg whites until stiff and slowly whisk in the sugar. Fold the two mixtures together with the chopped nuts and freeze. This ice cream can be served straight from the freezer.