Name: Tia Maria and Chocolate Ice Cream with Hazelnut Meringues
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 2 fl.oz. (50 ml.) Tia Maria; 8 oz. (225 g.) Menier chocolate; 8 yolks; 1 dessertspoon Nescafé; 6 oz. (175 g.) sugar; 2 oz. (50 g.) hazelnuts, chopped; ½ pint (275 ml.) double cream, whipped; 2 large macaroons; ½ pint (275 ml.) single cream; 2 egg whites; 4 oz. (125 g.) castor sugar; 4 egg whites, stiffly whipped

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Great Ice Cream Book

By Jon Croft

Published 1984

About

Ingredients

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

Method

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