Put the 1/3 cup oil in the freezer overnight or at least for a few hours until it thickens.

When you’re ready to make the ice cream, put the container you want to store it in into the freezer, empty.

Beat the whites, gradually adding half the sugar, until stiff peaks form. At the same time, put the yolks, the rest of the sugar, and the vanilla sugar in a food processor and process with the knife attachment until light and lemony.

Meanwhile, dissolve the cocoa and coffee in boiling water and mix until smooth. Let cool slightly until it thickens.

After the egg yolks are thick, gradually drip frozen oil into the food processor (as you would for mayonnaise) until combined. Add cocoa mixture and blend for a few minutes.

Pour into the white mixture and gently mix just until combined. Remove the empty container from the freezer and pour the ice cream inside. Return it to the freezer immediately.

In a frying pan, over a small/medium heat, heat sugar until melted and turning light golden.

Add nuts and salt and stir until completely coated and nuts are beginning to turn light brown.

Turn onto a piece of Gefen Parchment Paper and let harden. Chop into small pieces. Store in the fridge or freezer until using.