What you’ll need:

Golden North Honey ice cream
Golden North Rum & Raisin ice cream
Golden North Vanilla ice cream

1 cup Maraschino cherries
1 cup Angus Park mixed peel
2 packet 200g gingerbread or gingerbread cookies

2 Cottees Ice Magic
100g white chocolate easy melt
20g Copha

Line a small stainless or plastic bowl with plastic and keep in the freezer
Chop the cherries and add to the mixed peel
Crush the gingerbread in a food processer until it forms a crumb

Put the vanilla ice cream in a mixing bowl and add the fruit, you will have to move quickly so the ice cream doesn’t melt too much, line the inside of the bowl with the vanilla ice cream mix and place back in the freezer for 10 minutes
Sprinkle some gingerbread crumbs between each layer of ice cream
Next do a layer of the Rum and Raisin ice cream, freeze again and finish with the Honey ice cream
Allow to freeze overnight if possible
Remove from the bowl and place on a wire rack
Melt the chocolate ice magic, make sure its not too hot, pour over the ice cream, it should set pretty quickly, then apply a little of the melted white chocolate and Copha, garnish with a single cherry and some holly
Remove from the rack carefully and place on a large round plate & place some gingerbread cookies around the edge


Listen to the audio from the cooking show with Chris Jarmer on Five AA


Pin It on Pinterest

Share This