Made at The Ivy | Serves Serves 4
You will need tall knickerbocker glasses for this recipe…
50g strawberries, roughly chopped
100ml double cream, whipped into soft peaks
100g good quality dark chocolate, 70%
50g roasted nibbed almonds (if you can’t get hold of these, which are available online, you can roughly chop flaked almonds)
To roast the almonds, spread out into a non-stick frying pan and put on the lowest heat possible. Cook until golden brown, but not burned. You’ll have to keep an eye on them, because they burn easily.
For the vanilla ice cream
(makes around 1 litre)
375ml double cream
12 medium sized free range egg yolks
190g caster sugar
Seeds scraped from 1 vanilla pod
For the vanilla ice cream, whisk the egg yolks and sugar until they’ve doubled in size in a bowl or food processor. Bring the milk, vanilla pod, seeds and cream to the boil in a heavy-bottomed saucepan. Remove from the heat and pour onto the egg mixture. Sieve into a bowl and chill before churning in an ice cream maker.
For the strawberry ripple ice cream
½ litre vanilla ice cream
3 tbsp strawberry sauce (save the rest for serving)
If making your own ice cream, after churning and before freezing, fold in the strawberry sauce to create a ripple effect. If using ready-made ice cream, remove from the freezer, allow to soften for half an hour, fold in the strawberry sauce and re-freeze.
For the strawberry sauce
150g strawberries, roughly chopped
50g caster sugar
In a saucepan, bring the strawberries, sugar and water to a boil. Simmer until the strawberries are soft ie for around 5 minutes. Sieve into a bowl, discarding the pips and retaining the juice.
For the chocolate ice cream
(makes just under a litre)
65g caster sugar
65g glucose (optional) (available online)
150g good quality dark chocolate, 70% or above
50g unsweetened cocoa powder
Bring the milk to the boil in a large heavy-bottomed saucepan and whisk in the glucose and sugar. Break the chocolate into pieces and put into a heat-proof bowl. Pour the milk mixture onto the chocolate and stir until dissolved. Whisk in the cocoa powder and then sieve into a bowl and cool before churning.
For the chocolate sauce
250ml double cream
250g good quality dark chocolate, 55%
Pour cream and milk into a heavy-bottomed saucepan and bring to the boil. Break the chocolate into small pieces in a heat-proof bowl and pour hot cream and milk over it. Stir until all the chocolate has dissolved.
To assemble, start with a ball of vanilla ice cream in each glass. Top with a spoon full of chocolate sauce, then a ball of strawberry ice cream, spoon of strawberry sauce, a ball of chocolate ice cream, and keep layering up ice cream and the sauces until you get almost to the top (keeping a little chocolate sauce to the side for the grand finale!). Scatter the fresh strawberries and raspberries over the top, finish with a large dollop of whipped cream, the rest of the chocolate sauce and the roasted almonds. With a potato peeler, shave the chocolate over the top into swirls. Serve with very long spoons!