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By November 16, 2017 0 Comments Read More →

Tia Maria Ice Cream

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Reader Claire Boley’s wonderfully luxurious ice cream dessert ideal for those who are not keen on Christmas pudding.

  • 4 egg yolks
  • 220g thick honey
  • 1 pint double cream
  • 57g Tia Maria (measure carefully – if you use too much it will not set)
  1. Whisk the egg yolks with the honey until the mixture doubles in volume.
  2. Whisk in the cream.
  3. Stir in the Tia Maria.
  4. Pour the mixture into a plastic container with a lid and put in the freezer – there is no need to beat the mixture during the setting process.

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