Christmas ice-cream terrine

Preparation Time
35 minutes
Cooking Time
55 minutes

Ingredients (serves 12)
-1 x 1.5L ctn Streets Blue Ribbon vanilla ice-cream
-3 x 100g pkts multicoloured glace cherries, halved
-2 x 100g pkts blanched almonds
-1 x 2L ctn chocolate ice-cream
-325g (1 cup) Blackwood Lane fruit mince
-Fresh raspberries, to serve
-Icing sugar, to dust

Method:
Line bases and sides of two 11cm-deep, 10.5 x 21cm (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.
Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.
Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.
Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.
Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.
Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.

Notes & tips
You can prepare this recipe to the end of step 5 up to 2 weeks ahead. Continue from step 6, 10 minutes before serving dessert.

Roasted macadamia & ginger ice-cream

Ingredients (serves 6)
1L good-quality vanilla ice-cream
3 tbs preserved ginger in syrup, finely chopped
1 cup roughly chopped roasted, unsalted macadamia nuts*, plus extra to garnish
125g dark chocolate
3/4 cup (185ml) thin cream

Method
Leave the ice-cream at room temperature for about 20 minutes to soften. Stir in the chopped ginger and nuts, then place into a 1-litre terrine mould (we used a triangular one) lined with plastic wrap, and refreeze until firm.
Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts. Stir to combine, then sit at room temperature to cool slightly.
To serve, slice the ice-cream into 2cm-thick slices and serve 2 slices per person. Drizzle with chocolate sauce and garnish with extra nuts.
Notes & tips
* If you roast your own macadamia nuts, cool before using.

Tiramisu ice cream

Preparation time:
20 minutes
Cooking Time:
240 minutes

Ingredients (serves 10):
-1 cup (250ml) strong black coffee, cooled
-1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria)
-2 litres good quality vanilla ice cream, softened
-4 x 30g Flake chocolate bars, crumbled
-18 sponge finger biscuits

Method:
1.Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.
2.Soften ice cream, and divide evenly between 2 bowls. Don’t allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.
3.Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.
4.Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.
5.To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve

Notes & tips
You need a tin that will hold 2 litres. A square cake tin is suitable.

Cheesecake ice-cream

Ingredients:
-250g cream cheese, softened
-1/3 cup caster sugar
-1/2 teaspoon vanilla extract
-1/2 cup thickened cream
-100g Toblerone chocolate, chopped
-1.25L vanilla ice-cream, softened

Method:
1.Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
2.Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.