With a soft, creamy texture and gentle berry flavour, this luscious ice cream is amped up with berry choc sauce and crumbled meringue.
Serves: 8-10
INGREDIENTS
Berry chocolate sauce
⅓ cup cream
reserved syrup from 400 gram tin berries (see below)
200 grams dark 70 per cent chocolate, chopped into 1cm chunks
Ice cream
400 gram tin boysenberries or blackberries, drained
1 cup cream
200 grams mascarpone
1 tin sweetened condensed milk
60 grams store-bought meringues, roughly crumbled
To serve
fresh blackberries
METHOD
Berry chocolate sauce: Heat cream and ½ cup of the reserved berry syrup together in a small microwave-safe jug or on the stove top until simmering. Add the chocolate chunks and leave to sit for 1 minute then whisk together. Allow to cool completely.
Ice cream: Press the berries through a sieve and reserve the pulp. Whip the cream to soft peaks, add mascarpone and condensed milk and whisk together until smooth. Whisk in berry purée, pour into a container and freeze for 3 hours.
Swirl through ½ of the chocolate sauce and ½ of the meringues. Sprinkle with ¼ of remaining meringue and freeze for 6 hours or overnight before serving. Serve with the reheated, reserved chocolate sauce and a final sprinkling of meringue.
Sarah Tuck
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen.
To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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