IngredientsFor the Ice-cream
(or make a Non-Dairy Ice-cream below) 500g double cream 200g castor sugar 1 tsp vanilla essence 1 Tbsp honey (optional) For the Hot Chocolate Sauce 100ml fresh cream 250g Bar-One or Toblerone chocolate For the Garnish 40g hazelnuts or walnuts, chopped |
MethodFor the Ice-cream
Add the cream, castor sugar & vanilla essence into a mixing bowl. Add the honey if a sweeter ice-cream is preferred. Using an electric mixer, blend together all ingredients well for about 2 mins. Pour the ice-cream mixture into a plastic or stainless steel container and freeze for about 5 hrs until frozen. During this time, and every 30 mins for the first 2 hrs, vigorously stir the ice-cream with a fork to ensure a creamy & smooth texture. For the Hot Chocolate Sauce Add the cream to a large microwaveable jug. Break up the chocolate into smaller pieces into the same jug. Heat in the microwave on high for about 2-3 mins, stirring every 30 secs, until fully blended, smooth & hot. If necessary, the sauce can be re-heated in the microwave in the same way. To serve, place scoops of ice-cream into each serving bowl & pour chocolate sauce liberally on top. Sprinkle with a few chopped nuts and serve. |
Tip
Chocolate Sauce can be frozen. When needed, defrost at room temperature and re-heat for 1-3 min in the microwave.
Variations
* Use crème fraîche instead of double cream for a more lemony ice-cream
* Substitute the chocolate sauce and nuts with Black Cherry Sauce.
* Substitute the chocolate sauce and nuts with Black Cherry Sauce.
How to Make...
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BLACK CHERRY SAUCE
425g tin stoned black cherries with syrup 1 tsp castor sugar Simmer the cherries, syrup & sugar in a saucepan until the liquid has halved. |
NON-DAIRY ICE-CREAM
500ml Orley Whip cream 385ml tin condensed milk 1 tsp vanilla essence Whisk the Orley Whip until triple the quantity. Whisk in the condensed milk and stir in the vanilla essence. Freeze until set (about 5 hrs). |
