Thursday, January 20, 2011

Christmas Ice Cream Cake


two litres good quality vanilla ice cream
glacé cherries
candied peel
orange zest
heaped teaspoon of cinnamon
pinch of cloves
pinch of mixed spice
tablespoon of rum
tablespoon of cointreau
200g milk chocolate


Chop 2/3 of the chocolate and set the rest aside for decorating. Stir all the ingredients together and spoon into a bread tin lined with cling wrap. Freeze for at least four hours or overnight. Turn out onto a plate and drizzle with melted chocolate. Serve with berries.

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