Amarula Ice Cream
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 10
- 1 liter cream (4 cups)
- 60 g flour
- 60 g corn flour
- 200 g sugar
- 4 eggs
- 4 egg yolks
- 4 pears
- 40 g butter
- 80 g brown sugar
- 187 ml (¾ cup) Amarula
- 375 ml (1½ cups) flour
- Pinch salt
- 2.5 ml (½ tsp.) baking powder
- 125 g butter, softened
- 125 ml (½ cup) sugar
- 1 egg
- 62.5 ml (¼ cup) brown sugar
- 30 ml (2 Tbsp.) cocoa powder
- ½ cup sugar
- 100 g PnP blanched almonds
- 80 g dark chocolate, melted
- Start by making the custard.
- Heat the cream to just before the boil.
- In a bowl mix together the flour, corn flour, sugar, eggs, and egg yolks.
- Whisk in the hot milk and strain back into the pot.
- Whisk continuously until thickened.
- Lower the heat and cook for a few minutes more to cook out the flour.
- Transfer to a bowl and place the bowl over ice and cool.
- Stir regularly.
- Melt the butter in a saucepan and add the pears.
- Add the sugar and cook over low heat, tossing regularly until the pear is soft. Drain the pairs from excess caramel.
- Use a hand blender to pulse through the custard to make sure it is smooth and light.
- Stir in the caramelized pears.
- Stir in the Amarula.
- Pour into an appropriate container and place in the freezer.
- Stir every half an hour until the custard ice cream starts is set.
- Preheat the oven to 180˚C.
- Line two baking sheets with baking paper.
- Mix together the flour, salt and baking powder in bowl and set aside.
- Mix the butter, sugars, egg, and cocoa in mixer.
- Add flour mixture, and mix until smooth and the mixture forms a dough.
- Form the dough into a disk and chill for about at least one hour.
- Roll out cookie dough on floured counter and cut into circles.
- Bake on a parchment-lined baking sheet for 8 to 11 minutes and then transfer to a wire rack to cool.
- Caramelize the sugar in a dry pan.
- Add the almonds and stir through.
- Pour the sugar onto a silicone baking sheet and allow to cool.
- Place into a bag and pound with a rolling pin to crush.
- Set aside.
- Remove the custard ice cream from the ice cream about half an hour before so that it softens enough to work with it.
- Place one cookie on a sheet of baking paper.
- Using a mould the same size as the cookie to guide you press the ice cream onto the cookie.
- Release the mould and top with another chocolate cookie and even the sides of the ice cream sandwich with a hot knife.
- Roll the sides of the ice cream sandwich in the almond praline to coat the sides.
- Dip one half of the ice cream sandwich into the melted chocolate.
- Return to the freezer until serving.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/amarula-ice-cream-sandwiches/
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