50g chocolate
1/4 cup cream
1 Tbsp cocoam sifted
1 Liter vanilla ice cream
1/3 cup red and green glace cherries, chopped
1/3 cup glace ginger, chopped
1/2 cup flaked almonds
1/2 tsp almond extract
Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.
When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices. Serves 6-8.
1/4 cup cream
1 Tbsp cocoam sifted
1 Liter vanilla ice cream
1/3 cup red and green glace cherries, chopped
1/3 cup glace ginger, chopped
1/2 cup flaked almonds
1/2 tsp almond extract
Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.
When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices. Serves 6-8.