Try this delicious ice cream as part of the Christmas Raspberry Stack recipe (see my website).

Ingredients

• 50 grams dark chocolate
• 2 Tbsp sour cream
• ¾ cup caster sugar
• 4 egg yolks
• 600 grams mascarpone
• 1 cup desiccated coconut
• ¼ cup cherry jam or use raspberry

Method

1. Melt the chocolate and sour cream together in the microwave on high power for 45 seconds to 1 minute. Stir until melted. Cool.
2. Beat the sugar and eggs together until light and fluffy.
3. Beat in the mascarpone and then fold through the coconut.
4. Spread half of the ice cream mix into a plastic wrap lined 1 litre-capacity loaf tin. Pipe 1/3 of the cherry jam and the cooled melted chocolate into long strips on top and then top with another half of mascarpone cream. Repeat the layers, finishing with a layer of coconut mascarpone. Cover the top with plastic wrap.
5. Freeze overnight until firm. Serve in slices or scoops.