Chocolate Cherry Icecream Recipe
Ingredients
| Vanilla icecream | 2 Liter | |
| 90g dark cooking chocolate | ||
| Cream | 1/2 Cup (16 tbs), thickened | |
| Cocoa | 2 Tablespoon | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| 2 tablespoons red glace cherries, chopped | ||
| 2 tablespoons green glace cherries, chopped | ||
| Apricots | 2 , chopped | |
| Pineapple rings | 2 , chopped | |
| 2 x 50g Cherry Ripe bars | ||
Directions
Heal chocolate and cream over low heat until chocolate is melted, stir in sifted cocoa, cool to room temperature.
Whip cream until soft peaks form.
Place almonds on oven tray, bake in moderate oven 8 minutes; cool.
Soften icecream slightly, divide between three bowls.
Mix glace fruits into icecream in one bowl.
Spoon icecream into loaf tin (base measures 11cm x 18cm).
Freeze while preparing next layer.
Gently fold chocolate cream into second bowl of icecream.
Spoon chocolate icecream over first layer.
Coarsely grate one Cherry Ripe and chop remaining bar.
Whip cream until soft peaks form.
Place almonds on oven tray, bake in moderate oven 8 minutes; cool.
Soften icecream slightly, divide between three bowls.
Mix glace fruits into icecream in one bowl.
Spoon icecream into loaf tin (base measures 11cm x 18cm).
Freeze while preparing next layer.
Gently fold chocolate cream into second bowl of icecream.
Spoon chocolate icecream over first layer.
Coarsely grate one Cherry Ripe and chop remaining bar.
Chef
