Bundaberg Royal Liqueur Chocolate Ice Cream

After a recent trip up to the Queensland town of Bundaberg and a visit to the towns’ local rum distillery, we came away with a rather special bottle of Royal Liqueur. On thinking about how we could use the liqueur in ways other than just drinking it, we came up with the idea that the chocolate, coffee and rum flavours of the liqueur would work exceptionally well when used in a chocolate ice cream.

Ingredients

300ml thickened cream
300ml milk
1 tsp vanilla paste
4 egg yolks
110g caster sugar
200g dark chocolate chopped
30ml of Bundaberg Royal liqueur

Directions

Place the cream, milk, vanilla paste and Royal Liqueur in a sauce pan over medium heat. Heat the mixture until it is just below boiling point before removing from heat and allowing to cool for about 20 minutes.

When the 20 minutes is almost up, place the egg yolks and the sugar in a bowl and beat for about 3 minutes until thick and pale.

 Then, slowly add and beat in the cream mixture. Once all of the cream mixture is in, place the mixture in a clean pan over low heat.

Stirring constantly, cook until the custard is thick enough to coat the back of the spoon.

Remove the pan from the heat, add the chocolate and stir gently until it is completely melted and combined evenly with the mixture.

Pour into a bowl and leave to cool for about 1 hour. Then, chill for at least 2 hours in the fridge.

Once the mixture is completely chilled, take it from the refrigerator and pour it into your Ice Cream Machine. Turn it on and wait until the mixture has frozen before serving to eat straight away or putting it into a container for storage in the freezer.

If you’d prefer not to use alcohol in your cooking then this isn’t a big problem. This recipe will work just as well without the Liqueur. Similarly, if you can’t find Royal Liqueur then any other Coffee based liqueur can easily be substituted.  

Please feel free to drop us a line, We’d love to know what you think of the recipe.