|125.00 ml||cape velvet liqueur|
|150.00 g||dark chocolate — chopped|
|4.00||eggs — just the yolks|
|210.00 g||castor sugar|
|50.00 g||walnuts — chopped|
Gently heat cream and liqueur in a saucepan.
Remove from heat, add chocolate and stir until melted.
Beat egg yolks and sugar together until thick and frothy, then stir into chocolate mixture.
Add nuts ad cook over low heat for four minutes or until slightly thickened and just coats the back of a spoon. Cool.
Make ice cream using an ice cream machine or by hand: Pour cooled mixture into a metal bowl and place in the freezer for 2 1/2 hours or until set around the edges but soft in the centre.
Beat with an electric hand beater and return the ice cream to the freezer for three to four hours or until firm.
To serve, sandwich scoops of ice cram between sweet plain biscuits or wafers.
As a special festive idea, you could pipe some chocolate onto a plate in the shape of a star.
Toffee nectarines are a nice decorative touch: Halve nectarines and dip cut surfaces quickly into melted sugar that has caramelised, then remove and allow to cool.