Emerald Season is upon us and the camp has closed for the season.
As you prepare your festive season menus perhaps you may consider Amarula ice cream; should you be enjoying glorious sunny/warm Christmas like us.
18 egg yolks
1 tsp of vanilla essence
200g caster sugar
3/4 cup of amarula
Combine the egg yolks and the sugar in a bowl and set aside. Slowly bring the milk and vanilla essence up to the boil. Just before the milk starts to boil remove it from the heat and very slowly add the hot milk to the sugar and egg mixture stirring all the time until everything is combined. Pour the mixture back into the saucepan and return to a low heat and slowly and carefully cook, stirring constantly until thickened so that the mixture covers the back of your wooden spoon. Transfer the mixture into your tupperware, add the Amarula (you can add more if you would like but if you add too much it tends not to freeze particularly well) place in the freezer and leave for 2 hours. Take out, stir and re-freeze. If you don’t have an ice cream machine it is important every few hours to remove the mixture from the freezer and stir it as this prevents ice crystals from forming.