Chocolate and blackberry ice-cream
Set-up and preparation: approx. 25 mins
Freezing time: approx. 4 hours
- Whisk the milk, the full-fat cream, the sugar, and the eggs together, and bring almost to the boil over a medium heat, stirring all the time. Then remove the pan from the heat, and add the chocolate and the raspberry schnapps. Sieve the mixture into a stainless steel bowl, leave to cool.
- Add the chocolate to the mixture, cover and freeze for approx. 4 hours, stirring 3 times during this period.
- Mix the blackberries with the icing sugar, lemon juice, and raspberry schnapps, distribute into small bowls. Add a scoop of ice-cream to each one.
Advance preparation: make the ice-cream approx. 1 week in advance Refrigerate approx. 15 mins before serving.