180ml freshly brewed espresso
180ml Baileys liquor
Ice cream (makes 1L)
500ml of Bulla thickened cream
395ml can of condensed milk
2 vanilla beans, seeds scraped
¼ tsp ground cinnamon
¼ tsp ground cardamom
2 cups caster sugar
80g shelled pistachios, chopped
4 amaretti biscuits, chopped
300g good quality dark cooking chocolate
200ml Bulla thickened cream
For the ice cream, combine the condensed milk, 500ml of cream, vanilla and spices in a mixer, and whisk until soft peaks form. Place in a 1L container, cover and freeze for a few hours or overnight.
For the praline, add sugar to a medium pan and dissolve over moderate heat. Once it starts to turn into sugar syrup, keep a close eye on it and wait for the sugar to turn to a golden colour. Swirl the pan occasionally so it colours evenly, now add the butter, followed by the nuts and biscuits. Remove from the heat and pour on a tray lined with baking paper. Spread the praline evenly with an oiled metal spoon and let cool completely.
For the chocolate sauce, finely chop the chocolate and place into a glass bowl. Bring 200ml cream to the boil and pour over the chocolate. Constantly mix until the chocolate melts into the cream to form a smooth sauce.
Combine the Baileys and coffee.
Divide chocolate sauce into 6 glasses. Add scoops of ice cream and then pour over the coffee Baileys mixture. Garnish with the broken up praline. Serve immediately.