No-one will heed the call of an expensive Mr Whippy van when this homemade retro-inspired summer pud is on offer.
SERVES 12 V
HANDS-ON TIME 30 MINS
TOTAL TIME 30 MINS, PLUS FREEZING
• 200g strawberries, hulled (fresh, or frozen and defrosted)
• 100g raspberries (fresh, or frozen and defrosted)
• flavourless oil, to grease the tin
• 600ml double cream
• 1 x 397g tin condensed milk
• 2 tsp vanilla extract
• a few drops of red or pink gel food colouring* (optional)
• 1 x 275g plain Madeira cake, darker crust trimmed away
• 50g dark chocolate, finely chopped
• 1 tbsp sugar sprinkles*, to decorate
1 Put the strawberries and raspberries in a food processor and blend to a purée. Pass through a sieve to remove the seeds. Lightly grease a 900g loaf tin (about 9 x 19cm on the base), then line with a double layer of baking paper. Leave plenty hanging over the sides to help pull the frozen slice out later.
2 Reserve 50ml of the cream for the chocolate topping to finish. Whisk the rest of the cream with the condensed milk and the vanilla in a bowl with an electric whisk for 5-7 minutes, until softly whipped. The peaks should flop back to the surface and stay there when you remove the beaters. Spoon half of this into the lined tin, cover with clingfilm and freeze for 2 hours.
3 Meanwhile, fold the berry purée into the remaining cream mixture, adding a few drops of food colouring for a stronger colour, if you like. Cover and chill until the 2 hours are up and the first ice cream mixture is
