3    Egg yolks
6 oz Muscovado sugar
1/2 pt Semi-skimmed milk
1 tb Instant coffee dissolved in
2 tb Boiling water and cooled
4    Fluid ounces amaretto
Liqueur
4 oz Amaretti biscuits, crumbled
4 oz Chocolate coated coffee
Beans
1 ts Cocoa powder, plus extra for
Dusting
1 ts Vanilla essence
3/4 pt Double cream
Chocolate curls, to
Decorate

Place the egg yolks, sugar and milk in a heatproof bowl and set over
a pan of gently simmering water. Whisk for about 5 mins until pale
and thick, taking care not to let the custard boil; cool. Stir in the
coffee, liqueur, biscuits, coffee beans, cocoa powder and vanilla
essence into the cooled custard. Whip the cream until it forms soft
peaks, then stir into the custard mixture. Turn into a rigid plastic
container and freeze for 1 hour; beat well. Return to the freezer for
1 hour, beat again, then freeze until required. Remove from the
freezer 15 mins before serving. Scoop into bowls, dust with cocoa
powder and decorate with chocolate curls.