|380 g||evaporated milk|
|160 ml||condensed milk|
|80 ml||custard — ready made, vanilla|
|5 ml||Robertson's vanilla essence|
|120 g||dark chocolate — finely chopped|
For the ice cream, combine the evaporated milk, condensed milk, custard and vanilla together and whisk until smooth. Finely chop the koeksisters and add that to the mix.
Whip the cream until stiff and fold it into the ice cream mixture. Place the mixture in a freezer-friendly container without a lid. Freeze for 2 hours and then stir the ice cream to bring some of the koeksisters that has sunk to the bottom to the top.
Freeze for 1 hour and give it another stir to evenly distribute the koeksisters. Freeze for at least 4 hours or overnight until firm.
To make the chocolate cones, melt the chocolate and butter together. Stir until smooth. Dip the tops of each cone in the chocolate mixture and place them chocolate-side down on some baking paper to harden for at least 45 minutes. Serve the ice cream in the chocolate cones.
For easy scooping – remove the ice cream from the freezer about 10-15 minutes before needed. This will allow it to soften slightly and make it easier to scoop.
Place your ice cream scoop in some warm water for 30 seconds. This will warm up the spoon and allow easier scooping of the ice cream.