Makes 5 cups
This is a cross between an ice cream and a semi-freddo (an Italian frozen dessert). Its sweet and crunchy and won’t last long in the freezer.
2/3 cup salted macadamia nuts or other nuts of your choice
4 ounces bittersweet chocolate, coarsely chopped
2/3 cup sugar
1-1/3 cups pareve whipping cream
3 large egg whites
1/4 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.