Name: Chocolate and citrus ice cream
Prep time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Can Be Frozen
Ingredients: 2.00 Litres ice cream vanilla; 350.00 ml yoghurt; 150.00 g nestlé easymelt chocolate dark; 200.00 ml cream fresh, chilled; 30.00 ml cocoa powder; 175.00 ml yoghurt; 50.00 ml cream

Recipe Disclaimer

Tap for method

Ingredients (7)

2.00 Litres	ice cream — vanilla
350.00 ml	yoghurt
150.00 g	nestlé easymelt chocolate — dark
200.00 ml	cream — fresh, chilled
30.00 ml	cocoa powder

SAUCE

175.00 ml	yoghurt
50.00 ml	cream

Tap for ingredients

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.