Lamington Ice Creams by Kirsten Tibballs

Cooking Directions

• Place the Bulla Thickened Cream (A) and vanilla into a saucepan and bring to the boil.
• Pour the boiled cream over the milk chocolate and whisk until the chocolate has completely melted and incorporated.
• Add the Bulla Thickened Cream (B) and whisk to combine.
• Cover with plastic wrap touching the surface of the mixture, then place into the refrigerator for a minimum of 5 hours.
• Once the ice cream base mixture has chilled, place the condensed milk into the bowl of a stand mixer fitted with a whisk attachment.
• Pour the chilled ice cream base and raspberries over the condensed milk and whip on high speed until it reaches soft peaks.
• Divide the mixture between 16 mini ice cream silicon moulds, Silikomart Mini Classic Ice Cream Moulds, then place a stick into each ice cream.
• Place into the freezer for 6 hours or overnight to set.

FINISHING

• Once the ice creams are completely frozen, place the chocolate in a microwave safe bowl and semi-melt in the microwave.
• Place the cream into a saucepan and bring to the boil.
• Pour the boiled cream over the chocolate and whisk until the chocolate has completely melted and incorporated to make a ganache.
• Transfer the ganache into a narrow jug.
• Dip each ice cream, one at a time, into the ganache then sprinkle with coconut.
• Store in the freezer.

Credit: The Chocolate Queen, Season 3