Written by Sweet Life
Thanks to SweetLife (makers of Perfect Sweet Xylitol) for this delicious recipe!
This recipe requires an ice cream maker.
INGREDIENTS
2 vanilla pods
500ml milk
6 large egg yolks
120g perfect Sweet Xylitol
RASPBERRY LAYER:
100g raspberry or strawberry puree
30ml rosewater
200ml cream
VANILLA LAYER:
200ml cream
CHOCOLATE LAYER:
100g dark chocolate, grated plus extra to serve
200ml cream
fresh berries to decorate
INGREDIENTS
2 vanilla pods
500ml milk
6 large egg yolks
120g perfect Sweet Xylitol
RASPBERRY LAYER:
100g raspberry or strawberry puree
30ml rosewater
200ml cream
VANILLA LAYER:
200ml cream
CHOCOLATE LAYER:
100g dark chocolate, grated plus extra to serve
200ml cream
fresh berries to decorate
METHOD
Line base of a 17cm springform tin with baking paper. Scrape vanilla pod seeds into a saucepan, add pods and milk and bring to boil. Remove from heat. Remove pods.
Use an electric beater to beat egg yolks and xylitol in a bowl on high speed until pale and creamy. Use balloon whisk, gradually pour the boiling milk over egg mixture, while quickly whisking. Pour mixture back into saucepan and heat gently, stirring constantly until custard thickens and coats back of a spoon.
Raspberry layer: Pour 200ml of custard layer into a bowl, add puree, rosewater, and cream. Mix well and refrigerate.
Vanilla layer: Pour 250ml of custard layer into a bowl, add cream, mix well and refrigerate.
Chocolate layer: Pour remaining 200ml warm custard into a bowl, add chocolate, mix well. Add cream mix again and refrigerate.
Follow instructions on ice cream maker to first churn raspberry layer. Spoon into prepared pan, smooth over with a spatula. Freeze. Repeat with vanilla layer then smooth over the raspberry layer. Freeze. Lastly, churn chocolate layer. Spoon on top of vanilla layer and freeze over night.
Decorate with berries and shaved chocolate to serve.
