Last updated on Jan 13th, 2021 at 02:22 pm

Make your own decadent mini desserts with this amazing recipe – Amarula and Pear Ice Cream, paired with Dark Chocolate Pots and Amarula Custard

Ice Cream
4 pears, peeled, cored and chopped
3/4 cup sugar
1 cup Amarula

Chocolate Pots
250ml fresh cream
100g dark chocolate, crumbled
2 egg yolks
2 tsp sugar
30ml Amarula
Handful of toasted blanched almond flakes

500ml milk
6 egg yolks
100g castor sugar
50ml Amarula

How to
Ice Cream
Add the chopped pears, sugar and Amarula into a small saucepan and bring to a boil. Allow to simmer for 15 minutes or until pears go soft and smushy, stirring occasionally.

Allow to cool for a few minutes and then blend in a food processor for 3 minutes, in 1 minute batches. Some blenders will call it quits if you leave them running for 3 solid minutes.

Pour into metal loaf tin and store in the freezer. Stir with a fork after two hours and return to freezer. Leave for at least 4 hours or overnight.

Chocolate Pots
Preheat oven to 140 degrees.

Bring cream to a simmer on a low to medium heat. Add chocolate and stir until its all melted. Remove from heat and add Amarula. Pour into glass jug through a sieve.

Beat egg yolks with sugar until light in colour. Slowly add in warm chocolate mix.

Pour into 4 ramekins and place into a bain marie: fill a deep oven-safe pan with boiling water reaching the same level as the chocolate.

Bake for 45 minutes.

Allow to cool. This can be placed in the fridge overnight or up to 3 days.

When serving, sprinkle with the toasted flakes.

Bring milk to a boil, but careful not to let it burn. Beat egg yolks and sugar together until light. Slowly mix in milk and return to stove over low heat. Stir until mixture thickens enough to coat back of a spoon. Remove from heat. Allow to cool. Add Amarula.

Recipe provided by: Cuizine Food Blog – for the love of food and Durban.

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