Wednesday, February 6, 2008
Chocolate Pistachio Ice Cream
18 oz vanilla ice cream
1/2 cup craisins (dried cranberries)
1/3 cup pistachio kernels
18 oz double chocolate ice cream
1/3 cup dried apricots, chopped
1/4 cup sultanas
1/4 cup slivered almonds
Raspberries, to serve
Icing sugar, to dust
Line a loaf pan with plastic wrap. Soften the vanilla ice cream in a bowl. Stir in the craisins and pistachio kernels. Spoon into pan. Place in the freezer until firm.
Soften the double chocolate ice cream in a bowl. Stir in the apricots, sultanas and almonds. Spoon into pan. Freeze overnight until firm.
Remove from the freezer and place in fridge for 5 minutes to soften before serving. Use the plastic wrap to help remove. Serve with raspberries and dust with icing sugar.