6
Medium
1 hour, plus setting time
1 hour
1. To make the strawberry compote, combine all the ingredients in a small saucepan. Place over a medium heat and bring to the boil, then reduce the heat and stir until a runny jam consistency. Remove from the heat and divide the mixture in half. Blend half until smooth and leave the other half as is.
2. To make the ice cream, place the cream and milk in a large saucepan over a medium heat (do not boil). Meanwhile, whisk together the egg yolks and sugar until slightly pale and fluffy.
3. Once the cream and milk are warm, slowly pour into the eggs and sugar, whisking continuously so the eggs don’t curdle.
4. Return the mixture to the saucepan over a medium heat and stir continuously until the mixture starts to thicken and coats the back of a spatula or spoon. Remove from the heat and allow to cool.
5. Divide the mixture between 3 large mixing bowls. Add the vanilla paste to one bowl, the chocolate to another, and the blended strawberry compote to the last bowl. Place a sheet of clingwrap directly onto the surface of each mixture. Chill overnight or until completely cool. Line a 20 x 11 cm loaf tin with a double layer of clingwrap, allowing it to come up over the sides.
6. Once the ice-cream mixtures are cool, churn each flavour separately in an ice-cream machine. Churn the chocolate first, then spoon into the base of the loaf tin and smooth the top. Place the tin in the freezer, then churn the vanilla mixture and spread onto the chocolate layer. Churn the strawberry mixture and once it has reached ice-cream consistency, swirl through the reserved strawberries. Spread the strawberry layer onto the vanilla and wrap the tin in clingwrap. Return to the freezer to set. To serve, remove from the tin, remove the clingwrap and slice. Add more strawberry sauce if you like.
Cook’s note: If you don’t want to make ice cream, use Woolies’ chocolate and vanilla ice cream. Stir the strawberry compote through the vanilla ice cream to make the strawberry layer. Don’t leave the custard unattended if making this from scratch as it will curdle and you will have to start again.
Find more ice cream recipes here.
Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry and Claire-Ellen van Rooyen
Food assistant: Claire-Ellen van Rooyen
