Serves: 5
Total Calories: 726

3 pints vanilla ice cream
1 1/2 cups heavy cream, divided
1/2 cup coarsely chopped macadamia nut
2 tablespoons coffee liqueur
2 tablespoons instant coffee
1 (9-inch) puff pastry shell, baked
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
maraschino cherry for garnish

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 mixture 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 coffee mixture in 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.

Nutritional Facts:

Serves: 5
Total Calories: 726
Calories from Fat: 480

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