Dining Room
Amarula Ice Cream
Makes 5 litres

Ingredients:
30 egg yolks
500g castor sugar
1.5 litres full-cream milk
1 litre (4 x 250ml cups) fresh cream
750ml (3 x 250ml cups) Amarula liqueur or any liqueur of your choice that is cream based
Seeds of 2 fresh vanilla pods

Method:
In a large bowl or mixer, beat egg yolk with sugar until fluffy and white.
Heat milk, cream, liqueur and vanilla seeds in a large saucepan. DO NOT BOIL !!!
Using a fine mesh strainer remove the vanilla seeds from the mixture.
Gradually add the milk mixture into the eggs and sugar, bit by bit stirring constantly.
Place over a pot of simmering water (double boiler), stirring to form a custard-like consistency. Never let it boil.
Allow to cool and then place in the freezer until cold.
Process through your ice-cream machine until set.
If you do not have an ice-cream machine, place in freezer for 8 hours stirring the mixture every 30-45 minutes

Brandy Snap Biscuits
Ingredients:
200g white sugar
200g syrup
200g butter
200g flour, sifted

Method:
Preheat oven to 200°C
Place sugar, syrup and butter in a pan and boil until light brown in colour.
Remove from heat and add flour, mixing constantly.
Place back on the heat and cook for 2 minutes.
Remove and allow to cool.
Spread the mixture on a well oiled oven tray in rounds of 4cm.
Bake for 5 mins.
Remove from the baking tray and allow to cool.

To serve, tower the ice-cream between the biscuits or crumble them over the ice cream.