Tia Maria Ice Cream
|Eggs||2 , separated|
|Icing sugar||50 Gram, sifted|
|Coffee essence||2 Tablespoon|
|Tia maria||2 Tablespoon|
|Double cream||150 Milliliter|
Whisk egg whites until very stiff, then whisk in icing sugar gradually.
In another basin, whisk egg yolks, coffee essence and Tia Maria together, then whisk this gradually into the egg whites.
Lightly whip the cream and fold into coffee mixture.
Place in ice trays or a shallow tin, cover and freeze.
There is no need to whip this ice cream during freezing.