Name: Chocolate cheesecake ice-cream with fresh berries
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 eggs, separated; 1/2 cup (110g) caster sugar; 250 gram cream cheese, softened; 50 gram dark chocolate, melted; 2 teaspoon brandy; 1 teaspoon grated orange rind; mixed berries, to serve

Chocolate cheesecake ice-cream with fresh berries

This fuss-free dessert can be made a week in advance, so it's the perfect pick for entertaining.

Serves 6

Prep

20M

Marinate

Ingredients

2 eggs, separated

1/2 cup (110g) caster sugar

250 gram cream cheese, softened

50 gram dark chocolate, melted

2 teaspoon brandy

1 teaspoon grated orange rind

mixed berries, to serve

Method

1.Line an 8cm x 22cm (5-cup capacity) terrine or loaf pan with freezer wrap, extending wrap 5cm over the long sides.

2.Whisk egg whites with 2 tablespoons of the sugar in a small bowl with an electric mixer until firm and glossy.

3.Beat the cream cheese and remaining sugar in a bowl with an electric mixer for 2 minutes or until smooth. Add egg yolks; beat until smooth. Beat in the chocolate, brandy and rind until combined. Fold in the egg white mixture in two batches.

4.Spoon mixture into terrine; smooth the top. Fold over the freezer wrap to enclose. Freeze for 6 hours or until firm.

5.Turn ice-cream out onto a board; cut into thick slices. Serve with berries.

Suitable to freeze. Chocolate suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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