Ice cream and chocolate sauce are top of the pops when it comes to desserts. Making your own has never been easier with this decadent recipe enriched with cream, eggs, butter and served with a lightly salty chocolate sauce. Serves: 8120ml (8 tbsp) butter125ml (½ cup) milk625ml (2½ cups) cream5ml (1 tsp) vanilla paste6 egg yolks200g (1 cup) brown sugar2.5ml (½ tsp) saltLavender flowers, to tasteSalted chocolate sauce:115g dark chocolate45ml (3 tbsp) butter160ml water80ml (1/3 cup) sugar30ml (2 tbsp) golden syrup or honey10ml (2 tsp) Maldon saltMethod:1) Heat the butter in a pan until it starts to change colour. Set aside and keep lukewarm.2) Heat the milk, cream and vanilla to boiling point in a saucepan.3) Meanwhile, beat the yolks, brown sugar and salt in an electric mixer until light and fluffy.3) Let the mixer run slowly and gradually add the butter. Then add this mixture to the milk mixture and mix thoroughly.4) Let it simmer until thickened - it must not boil.5) Remove the saucepan from the heat and sprinkle the flowers over (or try cumin seeds).6) Let the mixture cool before transferring it to an ice-cream machine or the freezer.7) Serve with salted chocolate sauce. To make this, melt the chocolate and butter in a bain-marie and mix well.8) Bring the water to the boil in a saucepan and stir in the chocolate mixture.9) Beat in the sugar, syrup and salt.10) Let it simmer for a few minutes before cooling down.  This recipe was extracted from 'The Story of a House: The C(r)ookbook' by Louis Jansen van Vuuren and Hardy Olivier, published by Quivertree, R600...