Swiss Mountain ice-cream
This simple recipe allows you and your family to enjoy one of the great pleasures of the Alps closer to home!
This luscious chocolate ice-cream studded with nutty nougat is inspired by the Swiss favourite triangular chocolate bar, Toblerone. Just one scoop, and you’ll be transported straight to the Alps!
Ingredients (serves 6-8)
500ml whole milk
250ml condensed milk
150g granulated sugar
2 tbsp cocoa powder
400g milk chocolate (more than 32% cocoa solids), broken up
1 tsp vanilla extract
400ml double cream
200g Toblerone and/or nougat, chopped
Method (allow 1 hour, plus freezing)
Put the milk, condensed milk, sugar and cocoa powder in a saucepan. Bring to the boil, then simmer gently for 5 minutes, stirring constantly.
Add the milk chocolate and leave to melt, stirring occasionally.
Allow the mixture to cool completely, then add the vanilla extract and leave to chill in the fridge.
When chilled, stir in the cream, then churn-freeze the mixture in an ice-cream maker for 20-30 minutes until the ice-cream has thickened and increased in volume. Stop churning when the icecream is smooth and thick.
Mix in the nougat and/or Toblerone.
Transfer into a freezerproof container, cover and freeze.
(Note: if you don’t have an icecream maker, turn the mixture straight into a freezerproof container and freeze, mixing and stirring thoroughly once an hour for 4 hours.)
Allow the icecream to soften in the fridge for 15-20 minutes before serving.