CHESTNUT AND CHOCOLATE ICE CREAM 

CHESTNUT ICE CREAM 

• 3 eggs
•  1 tablespoon sugar 
• 250g can chestnut spread 
• 1 tablespoon Grand Marnier 
• 300ml container of thickened cream 

CHOCOLATE ICE CREAM 

• 185g dark cooking chocolate 
• 2 eggs 
• 2 tablespoons sugar 
• 300ml jars of thickened cream 

RASPBERRY SAUCE 

• 375g frozen or fresh raspberries 
• ½ cup sugar 
• 1 tablespoon Grand Marnier 

Chestnut Icecream: Beat eggs and sugar in the small bowl of an electric mixer until thick and creamy, about 5 minutes. Add chestnut spread, beat until well combined, and stir in Grand Marnier. Whip cream until soft peaks form, fold into chestnut mixture Pour mixture into cake tin and freeze. When frozen, break up the mixture with a fork, place it in a bowl of an electric mixer, and beat until smooth. Line the base and sides of a loaf tin with aluminum foil to come 5cm over the edge of the tin. Pour half the Chestnut Icecream over the base of the tin, and freeze. Return the remaining ice cream to the cake tin, and freeze. When the chestnut layer in the loaf tin is firm, pour half the Chocolate ice cream on top of the chestnut layer and freeze. Repeat layers and freeze. Serve with Raspberry Sauce. 

Chocolate Icecream: Melt chocolate over hot water; cool. Beat eggs and sugar until thick and creamy, add chocolate and beat until combined. Whip cream until soft peaks form, and fold into chocolate mixture. Pour the mixture into the cake tin and freeze. When frozen, break up the mixture with a fork and beat on the mixer until smooth.

 Raspberry Sauce: Thaw berries. Combine with sugar and Grand Marnier. Push mixture through sieve, discard seeds. Refrigerate Sauce until required. 

Serves 4 to 6.

Also Read:  TWO - BERRY ICECREAM