Baking & Desserts
Frozen Ice Cream Log
Prep 15 mins.
Serves 8
Average
Frozen Ice Cream Log
Method
Note: this recipe requires an additional 6-15 hours for freezing.
- Line a 2 litre capacity rectangular mould with plastic wrap
- Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume.
- Stir the Ricotta into the whipped cream and fold in nougat, glacé fruits and nuts.
- Fold through the whipped egg white mixture and place in mould.
- Freeze until firm (6 hours – overnight).
- To serve, un-mould the dessert onto a decorative platter and garnish with fresh mixed berries, cherries and mint.
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.