RASPBERRY AND CHOCOLATE ICE CREAM
Equipment
- small pan
- liquidiser
- lemon squeezer
- mixing bowl
- electric mixer
- 900g loaf tin, lined either with cling film or baking parchment, leaving some overhanging the tin
Ingredients
- 225 g raspberries
- 1 tbsp caster sugar
- juice of ½lemon
- 400 ml double cream
- 1 tbsp vanilla paste
- 275 g condensed milk
- 200 g dark chocolate
Instructions
- Melt chocolate
- Put 175g raspberries into a pan with the lemon juice and sugar
- Heat gently and simmer for approx. 3 mins, until the fruit has softened slightly
- Whiz in food processor until smooth
- In a large bowl whisk double cream, condensed milk and vanilla paste until soft peaks form
- Pour in raspberry puree
- Stir carefully as it is simply to ‘marble’ the cream
- Place remaining raspberries in the base of the cake tin
- Spoon over a third of the cream mixture and level out
- Drizzle over half the chocolate
- Spoon over third of cream, level
- Drizzle over remaining chocolate
- Top with remaining cream
- Cover
- Freeze for at least 8 hours
- Sit for 10mins out of the freezer before serving
- Using the clingfilm/paper, tip on to serving plate
- Remove paper
- Drizzle over chocolate, a few raspberries and a light dust of icing sugar
- Enjoy!!