Tia Maria and Chocolate Ice Cream with Hazelnut Meringues

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor George Perry-Smith


  • 8 oz. (225 g.) Menier chocolate
  • 2 fl.oz. (50 ml.) Tia Maria
  • 2 large macaroons
  • ½ pint (275 ml.) double cream, whipped
  • 1 dessertspoon Nescafé
  • 4 egg whites, stiffly whipped

For the custard

  • 8 yolks
  • 6 oz. (175 g.) sugar
  • ½ pint (275 ml.) single cream

For the meringues

  • 2 egg whites
  • 4 oz. (125 g.) castor sugar
  • 2 oz. (50 g.) hazelnuts, chopped


Break up the macaroons and soak in the Tia Maria.

Bring the single cream just to the boil. Whisk the yolks and the sugar together and pour on the single cream. Transfer to a double boiler and cook, stirring all the time, until the custard coats the back of a spoon. Do not boil.

Melt the Nescafé and 3 oz. (75 g.) of the chocolate in 2 fl.oz. (50 ml.) of water. Add to the custard while still warm. Cool, then freeze. When almost solid, churn at top speed in a blender for 5 minutes with the whipped cream, the remaining 5 oz. (150 g.) chocolate grated medium fine and the macaroons and Tia Maria. Add the whipped egg whites and churn again for 30 seconds. Re-freeze.

Serve with small hazelnut meringues and perhaps a very little more whipped cream.