Ingredients

Method

• 100 g treacle sugar
• 4 shots espresso
• 2 x 250 g cartons double thick cream
• 2 x 100 g slabs good-quality dark chocolate, melted
• 100 g walnuts, chopped
• 50 g coffee beans, crushed

Method

Ingredients

Add the treacle sugar to the shots of espresso and mix to dissolve. Whisk in the double thick cream and freeze.

Once frozen, remove from the freezer and beat. Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)

Spread the melted chocolate over the back of a baking tray or on a silpad and leave to set. Run the back of a knife down the hard chocolate to create curls.

Pile spoons of the espresso ice cream onto plates and top with the chopped nuts and chocolate curls. Finish off with a scattering of crushed coffee beans and serve.