By Vera Fourie
- 1 Naartjie
- 5 Tablespoon of golden rum
- Pack frozen berries, (save some for decoration)
- 1 litre good-quality vanilla ice-cream
Line a one litre mould with cling film, smoothing it over to fit snugly and leaving an overhang around the edge. Spoon the ice cream into a large bowl and soften slightly by beating with a spoon, then finely grate the naartjie zest and squeeze the juice, making sure to remove the pips, and stir into the ice cream with the berries and rum. Mix well. Spoon the ice cream mixture into the mould, smooth the top and freeze until ready to use. Dip the mould briefly into hot water and place onto a plate and peel off the lining. Decorate and serve with some of the saved berries and sauce spooned over.