Chocolate Nougat Ice Cream PREP TIME 20 minutes + freezing COOK TIME 10 minutes SERVES 8 Ingredients

2 L Chocolate Ice Cream 150 g nougat, cut into 1cm pieces 100 g dark chocolate, coarsely grated 150 g frozen raspberries 125 g fresh raspberries

Chocolate Sauce 1. 200 g dark chocolate, coarsely chopped 2. 1 cup (250ml) pure cream 3. 2 tbsp brown sugar 4. 1 tsp vanilla extract

Method

1. Remove the ice cream from the freezer. Stand for 7-10 minutes to soften.

2. Meanwhile, grease a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang the pan.

3. Spoon the ice cream into a bowl. Stir in the nougat and three-quarters of the chocolate, then fold in the frozen raspberries. Spoon the mixture into the prepared pan and smooth the surface. Cover with baking paper. Freeze for 8 hours or overnight until firm.

4. Meanwhile, to make the chocolate sauce, place the chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until the chocolate melts. Bring to a

simmer. Simmer for 7-10 minutes or until the sauce thickens. Set aside to cool to room temperature.

5. Turn the ice cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.

TIP Pick your nougat: Use soft nougat in any flavour you like - try cranberry and pistachio or toasted almond.