Ingredients

Method

For the ice-cream base:
• 500 ml milk
• 175 g sugar
• ¼ vanilla pod, seeds scraped out and pod reserved
• ¼ t bicarbonate of soda
• 1 litre vanilla ice-cream, slightly softened
For the peppermint syrup:
• 250 ml peppermint liqueur
• 100 g sugar
For the Dom Pedro:
• 250 ml milk
• 165 ml Amarula liqueur
• dark chocolate shavings, to garnish

Method

Ingredients

1. To make the ice-cream base, combine the milk, sugar, vanilla seeds and pod in a saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.

2. Add the bicarbonate of soda and stir to combine. Reduce the heat to low and cook, uncovered, at a very low simmer for 1 hour. Stir occasionally, but be careful to not reincorporate the foam that appears on the surface.

3. When the mixture is dark caramel in colour and has reduced to about 1 cup, strain it through a fine sieve and chill.

4. Once cold, mix the caramel base through the vanilla ice-cream and refreeze. Reserve a little caramel for coating the inside of the serving glasses, if you like.

5. To make the syrup, bring the peppermint liqueur and sugar to a boil and reduce to a syrupy consistency. Do not over-reduce.

6. To make the Dom Pedro, place the ice cream, milk and Amarula liqueur in a blender and blend.

7. Divide the mixture between four glasses, drizzle with the peppermint syrup and sprinkle with chocolate shavings.

Cook's note: Substitute the Amarula (a South African cream liqueur made with marula fruit) with your favourite cream liqueur, whisky or brandy. Replace the peppermint liqueur with a shot of espresso.

Extracted from Harvest Table, published by Quivertree. Recipes Monché Muller, photographs Toby Murphy, photographic direction Abigail Donnelly, stylist’s assistants Bianca Strydom, Emma Marriott

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