Christmas Affogato with Spiced Ice Cream

Cook Time 45 minutes + overnight freezing

Servings 6

Ingredients

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

Biscuit praline
2 cups caster sugar
60ml water
80g shelled pistachios, chopped
4 amaretti biscuits, chopped

Chocolate sauce
300g good quality dark cooking chocolate
200ml Bulla thickened cream

Method

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.