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Ice-cream & Hot
Chocolate Sauce

Servings:           4-6
Total Time:        5 hrs 20 mins
Cooking Time:  3 mins
Resting Time:   5 hrs (to freeze)

Download this Recipe (.pdf)

Ingredients

For 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

Method

For 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.

How to Make...

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).
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