STRAWBERRY AND CHOCOLATE ICE CREAM

Yields8 Servings
 300 g strawberries
 100 g icing sugar, plus 3 tbsp
 100 g dark chocolate broken into pieces
 600 ml whipping cream
 2 tsp vanilla extract
 100 g blanched hazelnuts, chopped and toasted
1

dampen a 1kg loaf tin and line with clingfilm and leave some to overhang the sides

2

put the strawberries in a bowl with the 3 tablespoons icing sugar and mash together until the berries are crushed to a thick puree

3

melt 85g of the chocolate in the microware

4

put 450ml of the whipping cream, 75g of the icing sugar and the vanilla in a separate bowl and whisk until the mixture forms peaks that maintain their shape when the whisk is lifted from the bowl

5

tip the strawberries into a sieve over the cream and let the juices drip through; lift away when they stop dripping and stir the juice into the cream

6

set aside 2 tablespoons of the hazelnuts for decoration; spread a third of the cream mixture over the base of the loaf tin; drizzle about a third of the melted chocolate over the cream; scatter with a third of the hazelnuts and a third of the strawberry puree, spreading well so as not to have large clusters; repeat layering so that you finish with a layer of cream mixture; cover loosely with the overhanging clingfilm and freeze for at least 3 hours

7

invert the ice cream onto a flat plate and lift away the tin and clingfilm; wipe a hot dish cloth over the tin if it does not come off easily

8

whisk together the remaining 150ml cream and sugar until peaking and spread or pipe over the top of the ice cream; scatter with the reserved nuts. Melt the remaining chocolate and drizzle over the top

9

freeze without covering until ready to serve; transfer to the fridge 30 minutes before serving

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