No-churn Extra-rich Chocolate Frangelico and Boysenberry Ice Cream
Photography by Josh Griggs.
By crikey this is good – I have been making ice cream variations for ages, and this one just went to the top of the favourites list.
Serves: 8
INGREDIENTS
500ml cream
150 grams dark chocolate (72% cocoa), chopped into 1cm chunks
1⁄4 cup Frangelico
1 tablespoon dark cocoa
395-gram tin sweetened condensed milk
1⁄2 cup boysenberry jam
1⁄2 cup chopped toasted hazelnuts or almond flakes
EQUIPMENT
1.5 litre-capacity freezer-safe container.
METHOD
Heat half the cream in a small microwave-safe jug or on the stovetop until simmering. Add the chocolate chunks and leave to sit for 1 minute.
Whisk until smooth, if necessary, reheating very briefly. Set aside until cool. Add the Frangelico to the chocolate and whisk to combine.
Whip the remaining cream to soft peaks, add the cocoa and sweetened condensed milk and whisk until smooth.
Completely fold in the cooled chocolate and pour into the container. Freeze for 3 hours then drop in blobs of jam and 1⁄2 of the hazelnuts and swirl through gently. Freeze a further 4 hours or overnight before serving. Top with the remaining hazelnuts to serve.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!