I have a bottle of Amarula Gold I brought back from Namibia, but I haven't really been able to figure out what to do with it. It's tasty, but a bit overpowering on its own and I haven't come up with a cocktail for it.
But I'm currently living in a house with an ice cream maker, due to reasons, so I thought I'd try my hand at making ice cream with it. This turns out to work really well!
Recipe I used:
Note that these were not the correct steps. The correct steps would be to transfer it to a jug, put it into the fridge until it had cooled, and then transfer it. It worked OK though, it just took a while.
The result is really nice, but it's too sweet. I'd definitely make it again, but I'd cut the amount of sugar down to 1 cup. This is both because the Amarula itself is sweet and also because I think that's just too much sugar.
ETA: We've now eaten this for dessert, and I'm basically an ice cream making god.
That being said, I still think it needs a bit less sugar. It could also stand to have more Amarula, but I think it would lose consistency if there were too much more and the consistency of this was basically perfect.
I tried remaking the ice cream with much less sugar (1/3 the quantity) and twice as much alcohol. By using more egg and cooking the custard for longer the consistency was pretty good, but I think a middle ground is needed for the sugar as it was much less tasty.
Freezing lemon wedges works really rather well. We've started doing it because we have a problem where our citrus usage is very erratic, so we buy lots and then it goes bad.
We've only tried using them in gin and tonics and similar so far, but they work very well for that. Combined lemon and ice cubes!