Name: Christmas trifle ice cream
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 100 g almonds flaked, toasted; 180 ml cream PnP; 375 ml vanilla custard; 2 eggs extra-large, whites only; 1/4 cup lemon juice; 1 lemon zest only; 1 cup mixed berries frozen; 125 ml pineapple cut into chunks; 1 madeira loaf cherry, cake; 60 ml brandy; 1 cup berries to serve

Recipe Disclaimer

Tap for method

Ingredients (11)

100 g	almonds — flaked, toasted
180 ml	cream — PnP
375 ml	vanilla — custard
2	eggs — extra-large, whites only
1/4 cup	lemon juice
1	lemon — zest only
1 cup	mixed berries — frozen
125 ml	pineapple — cut into chunks
1	madeira loaf — cherry, cake
60 ml	brandy
1 cup	berries — to serve

Tap for ingredients

Method:

Line a 30cm loaf tin with clingfilm. Scatter almonds evenly over base.

Whip cream until soft peaks form. Fold through custard.

Whisk egg whites to soft peak stage. Fold through custard mixture and halve custard mixture.

Add lemon to one half of mixture, and berries and pineapple to other half and pour lemon mixture into prepared tin and top with remaining berry mixture.

Gently press slices of sponge on top and sprinkle with brandy. Wrap tin with clingfilm and freeze for 4-5 hours or until set.

Remove from freezer 15 minutes before serving to ensure easy slicing.

Serve with fresh summer berries.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.