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Instructions |
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for ice cream
In a saucepan, combine the milk, cream and vanilla bean; gently heat to boiling point. Just before boiling remove from heat take out vanilla bean and scrape out seads back into milk and cream. In large bowl wisk together the egg yolks and sugar until pale and creamy. Wisk in a little of the hotmilk and cream into the egg and sugar mixture. Then whisk the rest a little at a time. Pour this mixture into a saucepan stirring constanly over a low heat for 8 minutes or until slightly thickened. Strain into a container and cover with baking paper and chill overnight curn the custard and frezze until needed. place churned ice cream in in 3 portions
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layer 1 crush biscuits into an even fine crumb and mix with the melted butter. press onto sides and bottom of a well greased 2 liter plastic of metal pudding bowl. should come up 2 a bout 2 cm from the rim. chill until firm.
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layer 2 remove one icecream from the frezzerand soften until just able to mix. Mix the dark chocolate and liqure into the ice cream. Press this over the crumb lined bowl. Around the sides and bottom so that there is a well in the center frezz for 6 hours until firm. Layer 3 remove another layer from frezzer and allow to slightly soften. Mix in peel and liqure into ice cream. Press this over chocolate ice cream. Press around sides and bottom leaving a well in the center and frezze for 6 hours
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layer 4 combine raisins and brandy in small saucepan and heat until boiling. remover from heat and cool. remove remianing ice cream from frezzer and allow to soften. mix nuts and raisins into ice cream. press this into the well to fill entire bowl. frezze overnight until firm and serve by losting the edges with a metal spatula
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Originally Submitted
7/2/2012
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