INGREDIENTS

INSTRUCTIONS

ICE-CREAM:  Put the milk and half the sugar in a saucepan over medium
heat and  bring to the boil, stirring occasionally.  Split the vanilla
bean lengthways and add to the milk - or add vanilla  essence.  In a
bowl (not plastic), whisk the egg yolks with the remaining  sugar. When
the sugar has dissolved, stir in the cornflour.  When the milk has
boiled, pour it in to the egg yolk and sugar  mixture. Stir well and
then pour the mixture back into the saucepan.  Place over a low heat,
stirring constantly and allow the mixture to  thicken.  Strain the
mixture into a mixing bowl. Remove the vanilla bean and  scape the
seeds into the mixture.  Cover with plastic and allow to cool. When
cool, pour in cream and  pour the mixture into an ice cream maker, or
put into a large bowl  and place in the freezer, stirring every so
often until set.  SAUCE  Melt the chocolate in bowl over hot water bath
(bain marie).  Stir in butter and allow to melt.  Stir in orange
liqueur and cream and continue to stir until it has  become a smooth,
rich sauce.  Handy Hint: If using vanilla bean there will be tiny black
dots in the  finished product, this is perfectly normal (in fact it
shows the ice  cream is genuine!).  Leftover Potential: Keeps well in
the freezer for several days.  Converted by MC_Buster.  Per serving:
358 Calories (kcal); 30g Total Fat; (72% calories from  fat); 5g
Protein; 22g Carbohydrate; 191mg Cholesterol; 27mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6  Fat;
1  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4031
Calories From Fat: 151
Total Fat: 18g
Cholesterol: 126.2mg
Sodium: 128.7mg
Potassium: 1967.2mg
Carbohydrates: 187.5g
Fiber: 1.8g
Sugar: 167g
Protein: 3.9g