Raspberry and Chocolate Ice Cream
Easy, quick, delicious…
Ingredients:
1 x 370g jar of Bonne Maman Raspberry conserve
568ml tub of double cream
100g 70% dark chocolate
Method:
1. Whisk the double cream until it thickens but is not too stiff
2. Stir the conserve to soften
3. Chop the dark chocolate into small irregular pieces
4. Fold the conserve and chocolate pieces into the cream
5. Pour into a freezer container and leave in freezer until frozen*
6. Take out of freezer for 10 minutes before serving
*this ice-cream does not need to be stirred during the freezing process
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