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Tia Maria Icecream Recipe
|Heavy cream/Whipping cream||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pure vanilla extract||1 Tablespoon|
|Instant espresso||3 Tablespoon (Good Quality)|
|Cinnamon||1⁄2 Teaspoon, ground|
|Egg yolks||4 Large|
|Tia maria coffee liqueur||1⁄2 Cup (8 tbs)|
Calories 622 Calories from Fat 426
% Daily Value*
Total Fat 48 g74.4%
Saturated Fat 29.3 g146.6%
Trans Fat 0 g
Cholesterol 291.6 mg
Sodium 67.7 mg2.8%
Total Carbohydrates 35 g11.6%
Dietary Fiber 0.22 g0.88%
Sugars 30.5 g
Protein 5 g10.9%
Vitamin A 39% Vitamin C 1.2%
Calcium 13.8% Iron 2.1%
*Based on a 2000 Calorie diet
1.In a heavy saucepan, mix together cream, milk, vanilla, sugar, instant ezpresso and cinnamon.
2. Cook over medium heat until mixture is scalded and sugar dissolves completely. This might take around 10 minutes.
3.In a bowl whisk the egg yolks well and then slowly add in 1 cup of hot milk. Continue to blend well.
4.Into a saucepan, pour in the egg mixture and combine well.
5. Cook over medium heat until custard thickens to coat the back of a spoon. Make sure that the mixture does not boil.
6.Take a bowl and strain mixture into this. Now, add in the Tia Maria. Let mixture cool to room temperature.
7.Transfer contents into ice cream maker and freeze according to instructions of the manufacturer.
8. Serve chilled as dessert.