Chocolate Cherry Icecream
|Vanilla icecream||2 Liter|
|Dark cooking chocolate||90 Gram|
|Thick cream||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Red glace cherries||2 Tablespoon, chopped|
|Green glace cherries||2 Tablespoon, chopped|
|Glace apricots||2 , chopped|
|Glace pineapple rings||2 , chopped|
|Cherry ripe bars||100 Gram (2, 50 Gram Each)|
Heal chocolate and cream over low heat until chocolate is melted, stir in sifted cocoa, cool to room temperature.
Whip cream until soft peaks form.
Place almonds on oven tray, bake in moderate oven 8 minutes; cool.
Soften icecream slightly, divide between three bowls.
Mix glace fruits into icecream in one bowl.
Spoon icecream into loaf tin (base measures 11cm x 18cm).
Freeze while preparing next layer.
Gently fold chocolate cream into second bowl of icecream.
Spoon chocolate icecream over first layer.
Coarsely grate one Cherry Ripe and chop remaining bar.