What you'll need:
Butter for greasing
250g punnet raspberries (if frozen allow to thaw)
250g punnet black berries
120g good quality dark chocolate (chopped)
6 egg yolks
½ cup caster sugar
1 tsp corn flower
2 cups pure cream
16-20 Butter crisps
Grease a 1.5Ltr terrine or loaf tin, then line with plastic wrap leaving enough overhanging to cover the ice cream, place in the freezer to chill.
Puree the raspberries in a blender, then press through a sieve into a bowl, discard the seeds. Put aside then repeat with the blackberries. With an electric beater beat the egg yolks, sugar and corn flower until thick and pale. Place the milk in a heavy based saucepan and heat to just before boiling point. Slowly add the milk to the egg mixture whilst stirring. Return the mixture to the saucepan constantly stirring cook on low heat till the mixture forms custard, about 3-4 minutes.
Divide the custard into 3 bowls, while still hot. Add the chocolate to one, raspberries to the next and blackberries to the last. Cover the surface with baking paper so a skin doesn’t form, place the bowls in the fridge.
When the mixtures have cooled whip the cream to form peaks and dived into the 3 bowls folding into the mixtures. Churn the blackberry mixture in an ice cream maker, once the ice cream forms press into your prepared terrine, let freeze for two hours. Keep the other two mixtures in the fridge.
Then churn the chocolate mixture then spread over the blackberry ice cream, allow to set for two hours, and then repeat with the raspberry mixture. Then cover with the overhanging plastic wrap and allow to set for at least 4 hours if not over night.
To serve, unwrap the terrine and turn out the ice cream onto a board. Cut 3 cm thick slices then place between two butter crisps and cut any overhanging corners, put these in a bowl for latter. Serve immediately!
The ice cream will keep for a week (though it's unlikely it won't be eaten right away!).
You can read this recipie and many more tasty treats on the delicious blog Dessert Girl.
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