Yummy… Swiss Mountain ice-cream!

This simple recipe allows you and your family to enjoy one of the great pleasures of the Alps closer to home!

This luscious chocolate ice-cream studded with nutty nougat is inspired by the Swiss favourite triangular chocolate bar, Toblerone.  Just one scoop, and you’ll be transported straight to the Alps!

Ingredients (serves 6-8)
500ml whole milk
250ml condensed milk
150g granulated sugar
2 tbsp cocoa powder
400g milk chocolate (more than 32% cocoa solids), broken up
1 tsp vanilla extract
400ml double cream
200g Toblerone and/or nougat, chopped

Method (allow 1 hour, plus freezing)
Put the milk, condensed milk, sugar and cocoa powder in a saucepan.  Bring to the boil, then simmer gently for 5 minutes, stirring constantly.
Add the milk chocolate and leave to melt, stirring occasionally.
Allow the mixture to cool completely, then add the vanilla extract and leave to chill in the fridge.

A second helping of Swiss Mountain ice-cream!

When chilled, stir in the cream, then churn-freeze the mixture in an ice-cream maker for 20-30 minutes until the ice-cream has thickened and increased in volume.  Stop churning when the icecream is smooth and thick.
Mix in the nougat and/or Toblerone.
Transfer into a freezerproof container, cover and freeze.
(Note: if you don’t have an icecream maker, turn the mixture straight into a freezerproof container and freeze, mixing and stirring thoroughly once an hour for 4 hours.)
Allow the icecream to soften in the fridge for 15-20 minutes before serving.