I woke up lazily this past Saturday and over breakfast perused some of the multitude of recipes I print off the internet- fantasising of the chance I'll get to create some concoction sometime soon. Unfortunately it almost always turns out that I end up drooling over it and then get swept into the weekend and before you know it, it's back to work... shikes!
With this hot weather of late and a penchant for something sweet, this recipe for an ice cream cake from Taste inspired me to take to the kitchen after some abscence. Unfortunately I had enough to make only a third (the case of the missing vanilla ice-cream remains unsolved!) and improvised for lack of maltesers.
50g pure icing sugar
200g good-quality dark chocolate, chopped (the less sweet the better)
1 litre vanilla ice-cream (used bulla but any full cream variety works well)
300g frozen raspberries
1/2 cup of arnott's timtam or gaiety biscuits crumbled
1/2 cup of roasted and crushed pecans, almonds or any nut you have lying around!
-Melt chocolate in microwave or if you're not as advanced as me, use a bain-marie careful not to get any moisture on it so it doesn't seize. If it does, add a little bit of cream or butter to reincorporate it.
-Stir chocolate into butter mixture (add Kahlua or some liquer- I forgot!)
Ice cream layer