CHESTNUT AND CHOCOLATE ICECREAM

INGREDIENTS:
CHESTNUT ICECREAM:
3 eggs
1 tablespoon sugar
250g chestnut spread
300ml whipped cream

CHOCOLATE ICECREAM:
185g dark cooking chocolate
2 eggs
2 tablespoon sugar
300ml whipped cream

RASPBERRY SAUCE:
375g frozen or fresh raspberries
1/4 cup sugar

METHOD:
Beat eggs and sugar in small bowl of electric mixer until thick and creamy.
Add chestnut spread, beat until well combined.
Fold whipped cream into chestnut mixture.
Pour mixture into cake tin and freeze.
When frozen, break up mixture with folk, place in bowl of electric mixer and beat until smooth.
Line base and sides of loaf tin with aluminum foil to come 5cm over edge of tin.
Pour half the chestnut icecream over base of tin , freeze.
Return remaining icecream to cake tin, freeze.
When chestnut layer in the loaf tin is firm , pour half the Chocolate icecream on top of the chestnut layer and freeze.
Repeat layers and freeze.
Serve with raspberry sauce.

CHOCOLATE ICECREAM:
Melt chocolate over hot water, cool.
Beat eggs and sugar until thick and creamy, add chocolate and beat until combined.
Fold whipped cream into chocolate mixture.
Pour mixture into cake tin and freeze.
When frozen, break up mixture with folk and beat on mixer until smooth.

RASPBERRY SAUCE:
Thaw berries, combine with sugar.
Push mixture through sieve, discard seeds.
Refrigerate sauce until required.