Instructions: Heat 1/2 the cream and coffee in pan over low heat until bubbles appear around edges of pan.

Combine eggs and brown sugar, whisk in hot cream, cook, stirring constantly over low heat without boiling until mixture is slightly thickened, allo to cool to room temperature.

Beat remaining cream until thick, fold into cold cream mixture.

Pour into 23cm square slab tin. Freeze until almost set. Drizzle top with cooled melted chocolate, cover with aluminium foil, freeze overnight. Serve decorated with whipped cream and roasted chopped macadamia nuts, top with Kahlua Sauce.

Kahlua Sauce: Combine water and sugar, stir until dissolved, boil 5 minutes, cool. Add Kahlua and cinnamon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.