-
Bring milk to the boil in a large
saucepan over low heat.
-
Beat egg yolks with sugar and vanilla
until thick and creamy.
-
Slowly pour boiling milk onto egg
mixture while beating.
-
Pour mixture back into saucepan and
stir constantly over low heat until mixture thickens slightly; do
not boil.
-
Set aside to cool to room temperature.
-
In another bowl, combine custard with
cream, brandy and chocolate sprinkles.
-
Pour mixture into cooled egg custard,
stir until combined.
-
Pour mixture into an ice-cream machine
and process according to manufacturer's instructions.
-
Pour mixture into a lightly greased
terrine, cover with foil and freeze overnight.
-
Combine brown sugar, orange juice and
dates in a medium saucepan over moderate heat.
-
Slowly bring to the boil, simmer for 5
minutes, cool syrup to room temperature.
-
To serve, place a slice of ice-cream
on a serving plate, stir orange rind into syrup and spoon a little
syrup next to ice-cream.
