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Tia Maria Ice Cream    Veg  CD  DP  10mins plus cooling and freezing


Serves 4-6    Cold  Vegetarian   Alcohol Dessert  Ices Gluten Wheat Free



300ml/10fl.oz  Whipping cream

300ml/10fl.oz. Milk

125g/5oz Sugar

1tsp vanilla extract

1 heaped tbsp Instant Espresso Coffee (check ingredients)

120ml/4fl.oz. Tia Maria Liqueur

teasp Ground Cinnamon

4 Egg Yolks




1. 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.


2. 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 until smooth.


3. 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 boil.


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.


5. 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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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