Berry and Dark Chocolate Mascarpone Swirl Ice Cream
With a soft, creamy texture and gentle berry flavour, this luscious ice cream is amped up with berry choc sauce and crumbled meringue. ⅓ cup cream
reserved syrup from 400 gram tin berries (see below)
200 grams dark 70 per cent chocolate, chopped into 1cm chunks 400 gram tin boysenberries or blackberries, drained
1 cup cream 200 grams mascarpone
1 tin sweetened condensed milk
60 grams store-bought meringues, roughly crumbled fresh blackberries
BERRY CHOCOLATE SAUCE: Heat cream and ½ cup of the reserved berry syrup together in a small microwave-safe jug or on the stove top until simmering. Add the chocolate chunks and leave to sit for 1 minute then whisk together. Allow to cool completely.
ICE CREAM: Press the berries through a sieve and reserve the pulp. Whip the cream to soft peaks, add mascarpone and condensed milk and whisk together until smooth. Whisk in berry purée, pour into a container and freeze for 3 hours.
Swirl through ½ of the chocolate sauce and ½ of the meringues. Sprinkle with ¼ of remaining meringue and freeze for 6 hours or overnight before serving. Serve with the reheated, reserved chocolate sauce and a final sprinkling of meringue. SERVES 8-10