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Ingredients
- 50 gm Instant Blue Mountain coffee Muslin
- 720 ml Double cream
- 720 ml Lowfat milk
- 16 x Yolks
- 140 gm Caster sugar
- 4 x Hearts mint
- 4 dl Tia Maria Sabayon, (see recipe) Chocolate
Directions
- Wrap the coffee within the muslin and seal tightly. Boil the cream, lowfat milk and coffee and reduce to 220ml. Remove from the heat. Beat the Large eggs and sugar till light. Pour the infused lowfat milk. Place into a clean pan over a gentle heat and cook the mix till it coats the back of a spoon.
- Pass through a fine sieve. Freeze the mix in an ice cream machine according to the manufacturer's instructions.
- Alternatively, pour it into a large freezerproof bowl, cover and freeze till almost set. Transfer to a food processor and whisk till it is creamy and all the ice crystals have broken down. Return the mix to the bowl, cover and place in the freezer again.
- Repeat this process twice, then freeze the ice cream till hard. Ball the ice cream and pour the Sabayon on it. Garnish with the hearts of mint.
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