Ingredients:
5 egg yolks¾ cup Naturally Sweet Xylitol
2 cups milk
½ cup freshly made espresso
1 tablespoon Tia Maria or coffee liqueur
Method:
Whisk the egg yolks and half the xylitol in a bowl until you have a pale creamy mixture.Pour the milk and coffee into a saucepan, add the remaining Xylitol and bring to the boil.
Add to the egg mixture and whisk together.
Pour back into the saucepan and cook over low heat, taking care that it doesn’t boil.
Stir constantly until the mixture is thick enough to coat the back of a wooden spoon.
Strain the mixture into a bowl and cool over ice before adding the Tia Maria.
Pour the mixture into a freezer-proof container, cover and freeze.
