White chocolate ice cream with hot blackberry sauce from Forever Summer (UK) (page 237) by Nigella Lawson

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Notes about this recipe

  • Jane on July 30, 2021

    I had some lovely blackberries but not many of them - this sauce worked well. The ice cream was really good - I just made a half quantity. The custard split but it was rescued in an ice bath which was then also good for cooling the custard quickly before it went into the ice cream maker. I used good quality white chocolate (Callebaut) which I think would make a difference to the flavor of the ice cream. The combination of the sweet cold ice cream and the warm sharper berry sauce was really good.

  • KIGirl on September 02, 2014

    Did not try the sauce

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