Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
1.25 litres
Medium
By Tessa Kiros
Published 2010
This is rich and beautiful. It makes me incredibly happy to have a scoop of beautiful chocolate and a scoop of beautiful vanilla next to each other. I don’t like ice cream to be too sweet, and the chocolate you use will be important in determining the amount of sugar. Use the best-quality chocolate you can buy. You might even like to try this one day with a couple of spoonfuls of cocoa powder stirred in for an even richer hit of chocolate. Save the whites in the freezer for pavlova or merin
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe