Hawaii Cooking with Aloha/Elvira Monroe 2002

Kona Coffee Ice Cream PIe
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 pints vanilla ice cream 1-1/2 cups heavy cream 1/2 cup macadamia nuts, coarsely chopped
2 T coffee liqueur 2 T instant coffee 4 egg whites
1/4 t cream of tartar 1/2 cup sugar 9" pastry shell, baked



1 Soften 1 pint ice cream in a medium size bowl. Beat 1/2 of the heavy cream in a small bowl until stiff. Fold into softened ice cream along with nuts and liqueur. If very soft, place in freezer until mixtures holds its shape. Soften remaining 2 pints ice cream in large bowl. Stir instant coffee into remaining heavy cream. Beat until stiff. Fold into remaining softened ice cream. Spread 2/3 of coffee mixture in rolled pastry shell. Make a depression in center. Spoon macadamia mixture into center. Mound remaining coffee mixture on top. Freeze overnight or until firm. Beat egg whites and cream of tartar until foamy. Beat in sugar until meringue forms soft peaks. Cover ice cream filling with meringue and maraschino cherries in proportions desired. Chill.

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