White Chocolate Amarula Ice Cream Recipes

HOMEMADE AMARULA ICE-CREAM

Steps:

• Cream the eggs and sugar, combine with rest of the ingredients and whisk until well blended.
• Pour into a glass bowl and freeze for 2-3 hours.
• Serve with extra Amarula Cream and peanut brittle.

CHOCOLATE AND AMARULA-MOUSSE

Steps:

• Melt the chocolate and butter over low heat.
• Remove from heat and
• pour in cream and Amarula Cream.
• Whisk the egg yolks and slowly start pouring the egg mixture into the chocolate mixture and continue to whisk until well mixed.
• Whisk the egg whites and salt until stiff, stir in with the rest of chocolate mixture.
• Pour into small wine glasses or serving dishes and leave to chill for at least an hour or two.
• Serve with whipped cream, and garnish with chocolate shavings and raspberries,if desired.
• Enjoy! ;).

WHITE CHOCOLATE ICE CREAM

Steps:

• In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
• Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
• Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
• Blend in cream.
• Refrigerate until well chilled (4 hours).
• Process in ice cream maker according to manufacturer's instructions.
• Process in ice cream maker according to manufacturer's instructions.

AMARULA ICE CREAM

Steps:

• Cut pods in half lengthways and scrape out seeds.
• Mix egg yolk with sugar until fluffy and white.
• Heat milk, cream, liqueur and vanilla seeds.
• DO NOT BOIL!
• Using a fine mesh strainer remove the vanilla seeds from the mixture.
• Add the milk mixture into the egg and sugar bit by bit stirring constantly.
• Place over a double boiler stirring until you have a custard consistency.
• Never let it boil.
• Process through your ice cream machine until set.
• If you do not have an ice cream machine, allow to set in the freezer for 8 hours.
• Beat into a smooth texture when icicles form in the setting process.