|Prep Time:||25 minutes, plus freezing time|
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- 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.
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