Amarula And Mushroom Ice Cream
Makes enough for: 1 batch ice cream
Ingredients
- 460 mls milk
- 40 g dried mushrooms
- 10 mls fennel seeds
- 4 egg yolks *
- 110 g fructose
- 120 mls cream
- 30 mls Amarula
Method
- Add the milk, mushrooms and fennel seeds to a pan and bring to the boil
- While you are waiting for the milk to boil, whisk the fructose into the egg yolks
- Strain the milk into the egg mixture and return to the heat
- Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon
- Remove from the heat and pour into a bowl
- Mix in the cream and Amarula
- Allow to cool before placing in the fridge overnight
- Churn in an ice cream maker as per the manufacturers’ instructions
- Place in the freezer overnight before serving
Notes
Cooks notes:
If you don’t have an ice cream maker place the custard straight into the freezer. Mix every couple of hours as the custard freezes.
* keep your egg whites to make meringues
If you don’t have an ice cream maker place the custard straight into the freezer. Mix every couple of hours as the custard freezes.
* keep your egg whites to make meringues