Ingredients for Amarula Ice Cream
- 1 vanilla pod
- 4 egg yolks
- 1/2 cup caster sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup Amarula Cream Liqueur
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How to Make Amarula Ice Cream
- Split the vanilla pod lengthwise and scrape out the seeds, reserving the seeds. Set the pod aside.
- In a medium bowl, whisk together the egg yolks and granulated sugar until pale and fluffy.
- In a separate saucepan, gently heat the milk, heavy cream, Amarula liqueur, and the reserved vanilla pod over medium-low heat.
- Heat until the mixture is steaming but do not boil. Remove from heat.
- Strain the milk mixture through a fine-mesh sieve into a separate bowl to remove the vanilla pod.
- Gradually whisk the warm milk mixture into the egg yolk and sugar mixture, ensuring constant whisking to prevent the eggs from scrambling.
- Pour the combined mixture back into the saucepan and cook over a double boiler (or in a saucepan set over a pan of simmering water), stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Pour the custard into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and chill in the refrigerator completely.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- If you do not have an ice cream maker, pour the chilled custard into a freezer-safe container, cover, and freeze for at least 6-8 hours, stirring every couple of hours to break up any ice crystals that form. Stir with a spatula every 2 hours to create a smoother texture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
194g
Fat
355g
Carbs
18g
