Raspberry and Milk Chocolate Ice Cream Slice

Ingredients - serves 8

250g fresh raspberries 

1 lemon-juiced  

1.5 tbsp vanilla sugar or plain caster sugar 

500ml double cream 

350g condensed milk 

250g milk chocolate-melted and save 25g for decorating 

2 tbsp vanilla bean paste  

Method 

First of all line a 900g loaf tin with two pieces of overlapping greaseproof paper, leaving some overhanging on all 4 sides of the loaf tin. Now place 200g of the raspberries, the vanilla sugar and lemon juice into a saucepan and simmer until slightly softened. Place into a food processor and blitz until smooth and leave to cool. 

In a large bowl whisk the double cream, vanilla bean paste and condensed milk until soft peaks form. Pour in the cooled raspberry purée, then stir through to marble the raspberry purée through the cream mixture. 

Place the remaining raspberries into the bottom of the loaf tin and cover with a third of the cream mixture, making sure to spread it out evenly. Make sure the cream covers the raspberries. Drizzle over half of the melted chocolate to cover the cream, then top with another third of the cream mixture and spread it out. Drizzle over the remaining melted chocolate and again top with the remaining cream. 

Wrap, using the overhanging greaseproof paper to cover the top of the loaf tin, then freeze for at least 8 hours or ideally overnight. If the ice cream is too hard, allow it to sit for 5 minutes to come to room temperature. Tip the loaf tin upside down and remove the ice cream slice from the tin, then drizzle with a little more melted chocolate to decorate. Serve for a delicious summer pudding.