Chocolate and citrus ice cream

Recipe from: 9/30/1993 12:00:00 AM
Ingredients 8
Servings 0
Time 20-30 min

Ingredients

  • 2
    Litres
    vanilla ice cream
  • 350
    ml
    citrus crunch yoghurt
  • 150
    g
    dark Nestlé EasyMelt Chocolate
  • 200
    ml
    cream, chilled
  • 30
    ml
    cocoa
  • SAUCE
  • 175
    ml
    citrus crunch yoghurt
  • 50
    ml
    cream
 

Method

 
Divide the ice cream in half and place each half in a bowl to defrost slightly. Add the citrus yoghurt to the one half and mix. Turn the mixture into a loaf tin lined with plastic wrap and freeze until hard. Melt the chocolate and cream over boiling water or in the microwave oven until just melted. Sift the cocoa over the melted chocolate and cool to room temperature. Beat until the chocolate mixture thickens and soft peaks are formed. Blend the chocolate mixture with the remaining ice cream and spoon on top of the citrus yoghurt ice cream in the loaf tin. Freeze until hard. Turn out the ice cream onto a serving platter just before serving. Mix the citrus yoghurt with the cream and serve with the ice cream. Makes about 2,5 litres ice cream.
 

Read more on: dairy
 

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