from our notebook · Desserts
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.
Jump to the methodAdded September 2011

You'll need
- 300ml thickened cream
- 300ml milk
- 1 tsp vanilla paste
- 4 egg yolks
- 110g caster sugar
- 200g dark chocolate chopped
- 30ml of Bundaberg Royal liqueur
Method
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.
Stirring constantly, cook until the custard is thick enough to coat the back of the spoon.
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.










