Maria Ice Cream
DP 10mins plus cooling and
Alcohol Dessert Ices
Gluten Wheat Free
1tsp vanilla extract
1 heaped tbsp Instant
120ml/4fl.oz. Tia Maria
½ teasp Ground Cinnamon
4 Egg Yolks
Place the cream, milk, sugar, vanilla, coffee, Tia Maria and cinnamon in a heavy
saucepan and heat, stirring, over a
medium heat until the milk is hot but not boiling and the sugar has dissolved.
Remove from the heat.
Place the egg yolks in a large mixing bowl and beat well.
Slowly pour in 240ml/8fl.oz. of the hot milk mixture, whisking constantly
Slowly add the egg mixture to the remaining milk in the saucepan, whisking
constantly until well combined. Place the saucepan over medium heat and stir the
mixture constantly until it is thick enough to coat the back of a spoon. Do not
4. Strain the mixture back into a bowl and allow to cool completely at room
temperature. Stirring every once in a while will speed up the cooling process.
Pour the mixture into an ice cream maker and freeze churn according to the
manufacturer's directions. Alternatively,
turn the mixture into a rigid freezer-proof container and freeze, removing from
the freezer every 20 minutes or so and beating well with a wooden spoon to break
up any ice particles.
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