Homemade vanilla ice cream with warm chocolate sauce

  1. Add the milk with 350 ml of the cream and 50 g of the sugar to a saucepan. Slit the vanilla pods lengthways, scrape out the pulp and add together with the pods to the milk-cream mixture. Bring to a boil, remove from the heat and allow to steep for 10 minutes.
  2. Meanwhile add the egg yolks with the remaining 50 g of sugar to a bowl and whisk till creamy. Pour the vanilla-milk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepan and whisk at medium heat while stirring continuously till it forms a thickish cream. Then let the vanilla cream cool and freeze in an ice cream maker for about 30 min. till creamy and firm.
  3. Meanwhile, boil the remaining 150 ml of cream with the brown sugar and orange juice. Remove from the heat, chop the chocolate into small pieces and add gradually so that it melts. Flavor the sauce to taste with a little whiskey. Portion the ice cream into bowls and pour the warm sauce over the top.

250 ml milk

500 ml cream

100 g sugar

2 vanilla pods

6 egg yolks

50 g brown sugar

Juice of ½ orange

100 g dark chocolate

2 tbsp whiskey