Cranberry Ice Cream
We whipped a 300ml tub of double cream until very thick and
forming soft peaks.
We chopped 30g of dark chocolate very finely with a knife so
that it splintered. We folded them into the cream, along with
a tbsp of cherry liqueur.
We chopped up some dried cranberries and mixed them in too, then
crumbled about 8 meringue nests in.
We lined a round silicone dish with cling film, making sure to
have enough there to cover the top later. We packed the mixture
in and pressed it down with a spatula. We froze it until solid
and cut it into slices and put it on a decorated cake stand.
For the chocolate sauce, we simply gently melted a packet of
peppermint thins over a pan of simmering water. And slowly added
some peppermint tea to dilute the sauce. This was then drizzled
over the cake whilst still warm.