A chocolate cookie base with raspberry ice cream and chocolate ganache from Jane-Anne on Come Dine With Me Jersey
In a saucepan gently heat 240ml of the cream, the milk and sugar until just before boiling.
In a bowl beat the egg yolks, then slowly pour on the hot cream, mixing constantly. Return the mixture to the pan and simmer very gently, stirring until the mixture thickens enough to coat the back of the spoon. Remove from the heat as soon as the custard thickens.
In a separate pan gently heat the raspberries with a teaspoon of water until soft. Push through a sieve to remove the seeds and chill the strained liquid.
In a bowl lightly whisk half the remaining cream until just before ribbons appear when the cream is dripped from the beaters. Sieve the custard over the cream, fold together and leave to cool completely.
When both the raspberry mixture and custard are cold, mix together and churn until frozen in an ice cream maker.
In a food processor blitz the biscuits into crumbs then mix in the butter. Press into the bottom of a 20cm springform tin and chill.
When the ice cream is frozen, spread over the biscuit base and freeze until needed.
Gently heat the remaining cream in a saucepan then remove from the heat and stir in the chocolate until melted.
Remove the cake from the freezer 30 minutes before serving. Pour the chocolate ganache over, decorate with raspberries and serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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