CHOCOLATE NOUGAT ICE CREAM
| INGREDIENTS 2 litres chocolate ice cream 150g nougat, cut into 1cm pieces 100g dark chocolate, coarsely grated 150g frozen raspberries 125g fresh raspberries CHOCOLATE SAUCE 200g dark chocolate, coarsely chopped 1 cup (250ml) pure cream 2 tablespoons brown sugar 1 teaspoon vanilla extract EQUIPMENT You will need a a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan for this recipe. | HOW TO MAKE
1.Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
2.Meanwhile, grease a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang the pan.
3.Spoon the ice-cream into a bowl. Stir in the nougat and three-quarters of the chocolate, then fold in the frozen raspberries. Spoon the mixture into the prepared pan and smooth the surface. Cover with baking paper. Freeze for 8 hours or overnight until firm.
4.Meanwhile, to make the chocolate sauce, place the chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until the chocolate melts. Bring to a simmer. Simmer for 7-10 mins or until the sauce thickens. Set aside to cool to room temperature.
5.Turn the ice-cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.
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