Preparation:
tip: start with melting the butter in a saucepan, add the sugar and the cashews, roast the cashews and then let the mixture caramelize (stirring is essential). This works best if milk is added in small amounts which will shortly boil upon addition. Pour the finished cashew-caramel into a baking sheet and let cool. Continue as below, adding the cashew brittle last to the cream mixture.
Beat the egg yolks in a big bowl until creamy. Melt the butter (if butter is in the recipe) in a small sauce-pan. Add some of the sugar, and caramelize the butter/sugar mix. Add half of the milk and stir. If cocoa powder is in the recipe, add it now. Dissolve in the hot milk. Pour this hot milk mixture over the egg yolks in the bowl and stir. Stir in the rest of the milk and cream. Add the vanilla essence to taste and stir (yes, there is a lot of stirring to do !). Finally, add the other ingredients (liquor, liquid coffee concentrate, maple syrup, raisins, grated chocolate, nuts etc.). Put mixture into the fridge, while turning on the ice-cream maker. Follow the instructions of your ice-cream maker. If you do not have an ice-cream machine, you can put the mixture into your freezer, and take out every 20 minutes to stir, until frozen. |
