White Christmas Berry Ice cream

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Recipe's preparation

Vanillia Ice Cream

1. Split vanillia bean lenghtways and scrape out seeds. Place valilla seeds and vanilla bean into mixing bowl. Add milk, cream, sugar, egg yolks and cook for 8 mins/ 90C/ speed 2.

Remove vanilla beans.

2. Pour mixture, up to 6-7cm high, into a shallow freezable container  then cover with cling wrap. Allow mixture to cool completely before placing into the freezer for at least 10hrs. 

3.  Place frozen mixture into the refrigerator for 15 mins, then place the mixture into the bowl and crush for 30 sec/ speed 6, then mix for 20 sec/ speed 4.

4. Place ice cream into chilled thermoserver whilst preparing the next steps.

5. Clean and dry bowl.

Add nuts and chop for 6sec/ speed 6, put nuts aside in a small bowl.

Line a bread tin with cling wrap, have enough cling wrap to go well over the edges as once the mixture is in the tin the wrap has to fold over it.

Place a thin layer of frozen mixed berries, choc chips and 1/4 of the nuts on the bottom of the tin then set aside.

Place vanilla ice cream, 200g mixed frozen berries and choc chips into bowl mix for 30sec/"Counter-clockwise operation" / speed 2.

Place berrie ice cream into the tin and cover with cling wrap.

Feeze for 5 hrs.

Break up the white cooking chocolate and melt for 8 mins/ 90c/ speed 2.

Flip ice cream tin on to a plate then pour the hot white chocolate over the ice cream.

Optional - Garnish with desiccated coconut and mint leaves.

Enjoy!!