since so many ppl. talked about tullies lately, i decided to make some myself. i also made som ice cream to go with the tullies i made. (<--made in the shape of a cup to hold the ice cream. ice cream recipe as followed.

ps: this recipe uses raw eggs.
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Honey and Nut Chocolate Ice Cream

Note:
Originally from Beverley Sutherland Smith’s Decadent Dessert and modified

60 g whole hazel nuts (or nuts of your choice)
125 g good dark chocolate or mini chocolate chips
(use your fav. Eating chocolate for best result)
4 large eggs
1/2 c honey or condense milk (the later makes a less sweet version)
1 1/2 full-fat cream
1 – 2 t. natural vanilla essence (optional)

Line a 7” square tin or a log tin with foil. Reserve.
Toast the nuts in the oven till golden. Rub the skins from them w/ tea towel.
Chop them up roughly. Place the nuts in a foil over a tray.
Melt the chocolate over simmering water.
**if using chips, you don’t have to do so.
Pour the chocolate over the nuts. Leave the try in the freezer till ready.
(when ready, break the choco-nut mixture into chunks
Separate yolks and whites. Put yolks in a small bowl and the whites in a large one.
Beat the yolks till light. Add honey/condense milk and beat again.
Beat the whites till stiff. (may add a pinch of salt)
Beat the cream w/ vanilla essence in a med. Bowl till stiff.
Transfer the cream to the egg white and mix well again.
Gently fold in the yolk mixture then followed by the chocolate nut mixture. Pour into the prepared tin.
Freeze in the fridge for at least 8 hours. Then invert to a serving plate and cut into 9-10 pieces.