Ice ice baby – white chocolate, raspberry and toffee ice creams…baby
This dessert is about as sweet, cool and easy as it gets. It’s really just a bit of mixing, stirring together and then freezing. Of course can just serve it in nice big slices or if like me, you don’t mind a bit of kitchen kitsch, then pull out the cookie cutters and get creative!
This recipe is great for summer dinner parties and even….maybe…dessert for Christmas eve or day? You could cut the ice cream into little trees or stars and then serve with some happy red berries, wouldn’t that be gorgeous! The inspiration for this beautiful, simple recipe comes from NZ food writer Annabel Langbein’s fantastic book The Free Range Cook. And of course you could always swap the white chocolate for milk or dark.
White chocolate, raspberry and toffee ice creams
10 tbsp caster sugar
2 tbsp boiling water
2 cups cream (cold)
1/2 cup white chocolate ganache (see recipe below)
1 cup frozen raspberries
1 cup almond praline (see note below)
Line a lamington tin or square baking tray (about 4cm deep and 20x20cm wide) with baking paper and set aside.
Separate the eggs and begin by whisking the egg whites in an electric mixer with half of the caster sugar until stiff peaks form. Gently spoon this into a bowl and then wash the mixing bowl, once clean and dry add to it the egg yolks, water and remaining sugar. Whisk this for a few minutes until the mixture is pale and thick. Add the ganache and mix for a minute more. Spoon this mixture into a separate bowl and once again wash out the mixing bowl. Once dry, whisk the cream until soft and thick.
Now, all you need to do is very gently stir together the cream, egg whites and yolk mixture. Finally, fold through the raspberries and praline and spoon into prepared tin. Cover with plastic and place in the freezer. If you are planning to cut your ice creams into little shapes as above, pull the tray out of your freezer after about four hours, the ice cream should be soft enough to easily push through a cookie cutter but not so soft that it will melt when you do so. You can either serve these immediately or place your shapes on a plate, cover again and return to the freezer until you need them.
White chocolate ganache
1 cup pouring cream
250g white chocolate buttons
Pour the cream into a small saucepan and bring just to boiling point. Remove from heat and stir through the chocolate. Stir until the chocolate has melted and you have a smooth glossy ganache. Pour this into a jug, cover with plastic and pop in the fridge until needed.
1/4 cup caster sugar
1/4 cup almond slivers, toasted
Line a tray with baking paper and scatter over the almond pieces. Pour the sugar into a small saucepan over medium-high heat. Swirl the sugar as it slowly dissolves into a syrup, keep swirling and as soon as the sugar is completely dissolved and you have a golden toffee syrup, pour over the almonds and leave to set then break into little pieces.