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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.