This recipe for Amarula Chocolate Ice Cream Sandwiches is not for the faint hearted, but is worth the effort in the kitchen
Amarula Ice cream:
1 liter cream (4 cups)
60 g flour
60 g corn flour
200 g sugar
4 egg yolks
40 g butter
80 g brown sugar
187 ml (¾ cup) Amarula
375 ml (1½ cups) flour
2.5 ml (½ tsp.) baking powder
125 g butter, softened
125 ml (½ cup) sugar
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
Amarula Ice cream:
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 to 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.
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 courtesy of Pomegranate Days– a blog by Sam Taylor