Photo: Natalie Boog
- Chocolate ice-cream
- 400ml milk
- 200ml pouring cream
- 3 egg yolks
- 110g (1/2 cup) caster sugar
- 150g dark cooking chocolate, broken into pieces
- 1 tsp vanilla extract
- Icing sugar, for dusting
- 60g toasted coarsely chopped walnuts
- For the cinnamon wafers
- 1 tsp ground cinnamon
- 220g shortbread biscuits (such as Arnott's)
- 180g dark chocolate, melted
- For the orange syrup
- 1/2 cup caster sugar
- 50ml fresh orange juice, strained
Combine milk and cream in a medium saucepan and bring just to a simmer. Remove from heat. Whisk egg yolks and sugar in a large bowl until thick and pale. Gradually pour one-third of milk mixture onto egg mixture, stirring constantly. Add remaining milk mixture and stir until sugar is dissolved. Melt chocolate in a bowl over simmering water or in the microwave. Add chocolate to milk mixture, stir well and return mixture to the saucepan. Cook over very low heat, stirring continuously, until mixture thickens enough to coat the back of a wooden spoon. Remove and cool, stir in vanilla extract. Chill in the fridge, then pour into an ice-cream machine and churn according to manufacturer's instructions. Spoon ice-cream into a small loaf pan (15x10x7cm), cover with plastic wrap and freeze until ready to serve.
For the cinnamon wafers
For wafers, whiz cinnamon and biscuits in a food processor until very fine. Combine crumb mixture and melted chocolate and mix well. Place half the mixture between 2 sheets of baking paper and, using a rolling pin, roll very thinly into a rough rectangle large enough to cut four 8cm squares. Repeat with remaining mixture. Remove top sheet on each using a sharp knife. Replace paper and freeze until firm (10-15 minutes). Break into wafers and store, covered, in the fridge.
For the orange syrup
Combine sugar with 1/4 cup water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and cook without stirring until mixture turns a caramel colour. Remove from heat and stir in orange juice (carefully as mixture will spit). Return to low heat and stir until smooth. Cool.To servePlace 4 wafers on serving plates, cut 4 thick slices of ice-cream and place on top of wafers. Top with another wafer. Dust with icing sugar, scatter with chopped walnuts and drizzle with a little orange syrup.
* Ice-cream can be made several days ahead and stored, covered, in the freezer. Wafers can be made the day before and stored in the fridge. Orange syrup can be made the day before and stored, covered, in the fridge. Heat gently if mixture becomes too thick.
- Course - Dessert