Method

• 1.
  Dissolve the coffee in 2 tablespoons of boiling water, then set aside to cool. Place custard in a bowl and add the dissolved coffee and the Kahlua.
• 2.
  Whip half the cream and fold into custard mixture with half the pecans until combined. Pour into a shallow container and freeze until frozen at the edges. Beat with an electric beater, return to container and refreeze. Repeat 2 or 3 times. (Or place in an ice-cream maker and churn for 20 minutes.)
• 3.
  Draw four 20 x 12cm rectangles on a sheet of non-stick baking paper. Melt 250g chocolate in a bowl over gently simmering water and use a palette knife to spread evenly onto rectangles. Refrigerate to set.
• 4.
  Whip remaining cream and remove ice-cream from freezer. Set aside to soften. Carefully remove chocolate sheets from the paper and lay on a freezer-proof serving dish. Spread with a third of the cream then cover with small scoops of the ice-cream. Top with another sheet of chocolate. Repeat, finishing with a chocolate sheet. Cover with foil and return to freezer until ready to serve.

• 5.
  Refrigerate remaining chocolate until firm, then use a vegetable peeler to make curls. Transfer slice to fridge 1 hour before serving to soften slightly. Garnish the slice with the chocolate curls and remaining pecan nuts.