Looking like crème brûlée and the next one looking like choc soufflé.

[amarula crème brûlée ice cream]

Ingredients

  • 2 cups full-fat milk
  • 1¼ cup heavy cream
  • (I use the First Choice Long Life cream)
  • ½ cup Amarula Cream
  • 2 tsp vanilla essence/extract
  • 5 large egg yolks
  • 200g light brown sugar, divided into 100g/½ cup for the custard and 100g/½ cup for the brittle
  • 100g treacle or muscovado sugar (for the brittle)

Method

  1. To a large pot or saucepan, on medium heat, bring milk, cream, Amarula and vanilla essence to a slight simmer (be careful not to let it boil).
  2. While the milk and cream heat up, in a separate bowl cream together the egg yolks and 100g of the brown sugar till it reaches a creamy, pale yellow consistency.
  3. Once the milk and cream mixture has come to a simmer, remove it from the heat and narrowly stream a ladle of the warm mixture into the eggs and sugar to temper it.
  4. Whisk it through and add the rest of the milk mixture to the egg yolks and sugar.
  5. Whisk it through and once it’s reached a smooth consistency, add it back into the saucepan on medium heat.
  6. Stir continuously and allow the custard to thicken just enough to coat the back of a spoon. Remove it from the heat and strain it through a fine mesh sieve over another bowl.
  7. Whisk it through once more and allow it to cool completely. Once cooled, this is where you can put the mixture in an ice cream maker to churn if you have one.
  8. If you don’t, place the custard in the freezer for 4, 30 minute intervals.
  9. Remove the mixture from the freezer after each interval and whisk it with a hand mixer. The idea is to whisk the ice crystals into the creamy mixture, making them thicker after each interval.
  10. During these intervals, you can make your brittle by heating the remaining 100g of brown sugar with the treacle sugar, on medium heat.
  11. Stir them through into an even layer and allow them to start melting.
  12. Stir occasionally, ensuring that all the sugar melts evenly.
  13. Once the sugar has melted, pour it onto a piece of baking paper and spread it into an even layer (quickly as it hardens when it cools).
  14. The now solid piece of brittle should peel away off the baking paper quite easily and you can break it into your desired-sized pieces.
  15. After the 4th interval whisk, you should have a thick, ice-cream-like consistency.
  16. Transfer half of the mixture to a baking tin or freezer-safe container, adding the broken-up brittle pieces over the top.
  17. Repeat this process for the remaining half of the ice-cream mixture and brittle.
  18. Cover with clingfilm, placing it on the surface of the mixture to prevent bubbles and into the freezer to set for 24 hours.
  19. Once set, serve with some warm Amarula (like an affogato) or on its own.

Photos