Ice cream mixture
Mix the double cream, full-fat cream and sugar, pour the mixture into a stainless steel bowl, cover and freeze for approx. 3 hrs., stirring three times with a fork.
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream and simmer for approx. 5 mins., stirring occasionally until the caramel thickens. Mix in the nuts.
Fold the caramelized nuts and meringues into the frozen ice cream mixture, freeze for a further 2 hrs.
Shape the ice cream into balls, serve in glasses or small bowls, pour the coffee over the top, enjoy straight away.