300ml cream (to whip)
30g chocolate (we used 2.5 lines of Whittakers Dark Ghana 70% cocoa but I think milk chocolate would be nicer)
2-4 tbsp hazelnut flavoured Baileys (or 1 tbsp of coffee liqueur as per the original recipe)
6 meringues (approx 100-120g)
1 loaf tin
For a chocolate topping:
125g dark chocolate chopped finely (6 lines of Whittakers Dark Ghana 70% cocoa)
2 tablespoons coffee liqueur
For a raspberry topping:
100g raspberries (frozen or fresh)
2 tbsp sugar
TO MAKE THE CAKE:
1. Line the loaf tin with Glad wrap (cling film), enough to hang over the edges so you can cover it at the end.
2. Whip the cream just enough until it's thick but still soft.
3. Chop the chocolate into small piece and fold in.
4. Fold in the Baileys (or other liqueur)
5. Cut up the meringues and then crumble them in to the mixture and fold in.
6. Pour into the loaf tin. Cover with the excess glad wrap and then wrap another piece right around the tin.
7. Freeze for at least 8 hours or overnight.
TO MAKE A CHOCOLATE TOPPING:
1. Pour the cream into a saucepan and add the chopped chocolate.
2. Put on a very gentle heat and whisk as the chocolate melts, taking the pan off the heat as soon as the chocolate as almost melted.
3. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking now and again until it cools to just warm.
TO MAKE A RASPBERRY TOPPING:
1. Add the raspberries (but defrost if frozen first) to a bowl with the sugar.
2. Mash sugar and raspberries together.
3. Drizzle over the ice cream.
And of course there are so many variations of ice cream you could make with this base - white or milk chocolate, raspberry swirl, other alcoholic liqueurs, even mint essence (my favourite) - the possibilities are endless!
For more tasty recipes on this blog, go here.
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