Tia Maria and Chocolate Ice Cream with Hazelnut Meringues

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 8 oz. (225 g.) Menier chocolate
  • 2 fl.oz. (50


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