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Ice cream heart

Recipe from: 2/8/1990 12:00:00 AM
Ingredients 5
Servings 6


  • 1
    vanilla ice-cream, slightly softened
  • 410
    youngberries, drained
  • 750
  • 30
    white sugar
  • red food colouring


Blend the vanilla ice cream and youngberries and spoon into a heart-shaped cake tin or dish. Cover with clingwrap and freeze. When frozen hard, quickly plunge the container into warm water and turn the ice cream out on a serving platter. Whip the cream and white sugar together until stiff and colour the mixture pale pink with the food colouring. Spoon the cream into a piping bag and decorate the outer edge of the ice cream with some of it. Add more food colouring to the remaining cream to make it a darker shade of pink and decorate the centre of the heart. Serves 4-6 or more.

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