Serves 8 – 10
150g Dr. Oetker Milk Chocolate
400g strawberries, washed and hulled
100g caster sugar
200g ready made custard
150g mascarpone cheese, room temperature
3 tablespoons Dr. Oetker Liquid Glucose
3 teaspoons Taylor & Colledge Vanilla Bean Paste
250mls double cream, semi whipped
- Line a 2lb loaf tin with cling film, leaving excess hanging over the sides. Set aside.
- Cut out two sheets of non stick parchment paper to fit a large baking tray. On both sheets of parchment, trace around the base of the loaf tin to give you 6 rectangles in total.
- Melt the Dr. Oetker Milk Chocolate according to packet instructions. On one sheet of parchment, add 1 heaped tablespoon of chocolate to the centre of each rectangle. Using an angled pallet knife or the back of a spoon, spread the chocolate evenly while staying inside the lines.
- Place the sheet onto the baking tray and allow to set in the fridge for about 5 minutes.
- Repeat step 3 with the second piece of parchment. Remove the baking tray from the fridge and place the second sheet on top. Return to the fridge until set and ready to use.
- On a chopping board, roughly chop the strawberries into small pieces.
- In a large pot, over a high heat, add the strawberries and caster sugar. Allow to cook for 5 minutes, until the sugar has dissolved, while stirring continuously.
- Reduce the heat to low and cook for a further 10-15 minutes, until the strawberries have thickened and become syrupy. Give them a stir every few minutes to avoid burning. Set aside and allow to cool fully.
- In a large bowl whisk together the custard, mascarpone, Dr. Oetker Liquid Glucose and the Taylor & Colledge Vanilla Bean Paste.
- Gently fold in the cooled strawberry mix and the whipped cream, until just combined.
- To assemble, remove the chocolate from the fridge. Gently remove one sheet of chocolate and add it to the base of your prepared loaf tin. Add about 8 heaped tablespoons of the strawberry mix on top and gently level it out with the back of a spoon.
- Repeat step 11, alternating between sheets of chocolate and the strawberry mix. Finish with the final layer of chocolate.
- Cover with the over hanging cling film and place in the freezer for 8 hours or over night.
- Once set, remove from the freezer. Take it out of the loaf tin and peel off the cling film. Use a knife sitting in boiling water to slice through the terrine. Serve with fresh strawberries.
- Frozen strawberries can be used instead, allow to defrost and mash-up before cooking.
- If you are stuck for time, instead of cooking the strawberries and sugar together, replace those ingredients and use 250g of strawberry jam. Make sure the jam is good quality with a high fruit content.
- Granulated or icing sugar can be used instead of caster sugar.
- Use dark or white chocolate instead of milk chocolate.
- Instead of making 6 chocolate rectangle shapes, you can simply melt the chocolate and drizzle it over each ice cream layer.
- If you don’t have a 2lb loaf tin, use a similar size small round cake tin or even a plastic lunch box.
- Can’t find mascarpone cheese? Use full fat cream cheese instead.
- When choosing a ready-made custard, the majority with a long shelf life are egg free, perfect for anyone with an egg allergy. Just check the ingredients label first.
- If the strawberry mixture seems a little bit pale, add a few drops of Dr. Oetker red or pink gel food colouring to give a more vibrant colour.
- Before serving the ice cream, put a serving plate in the freezer for 30 minutes, this will help stop the ice cream from melting too fast.
- Decorate the ice cream with some piped whipped cream and chopped strawberries on top.
- This ice cream can be made in advance. It can be kept in the freezer for up to 3 months. Just make sure it’s well wrapped.
This recipe is sponsored by Dr. Oetker