Digestive Ice-Cream Log
A chocolate-coated ice cream and digestive log with a strawberry filling, drizzled with bourbon biscuits, is a perfect ending to a Christmas lunch.
Ingredients:
1pkt Devon Chocolate Digestive Biscuits
150ml Whipping Cream (cold from the fridge)
15g Caster Sugar (optional)
80g Condensed Milk (ħalib magħqud)
1tsp Vanilla Essence
20g Strawberry Jam
1/2pkt Devon Bourbon Creams
200g Dark Chocolate (melted)
Method:
Whip up the cream together with the vanilla and sugar until soft peaks are formed.
Then gently fold in the condensed milk to create a creamy texture.
Place it in the fridge for about 2 hours until it solidifies a little.
Build up the log by placing about a spoonful of ice-cream onto each Digestive biscuit, followed by some strawberry jam in the centre.
Keep building the log this way removing any extra ice-cream to create a smooth surface.
Using a log baking tin will help.
Cover with cling film, and place the biscuit log in the freezer for at least 3 hours until itβs solid.
Carefully, cover the log with melted chocolate, this step should be done fast as the chocolate will harden when it touches the frozen log. Also make sure the chocolate isnβt too hot to avoid melting the ice cream.
Once itβs all covered in chocolate, crush the Bourbon creams, add a little extra melted chocolate on the log and drizzle the biscuits so they stick to it.
Place it in the freezer, let it rest for about 10 minutes before serving.
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