Berry & Biscuit Ice Cream

Raspberry Swirl 

1. Place the raspberries in a saucepan with the caster sugar and lemon juice. Cook over a low/medium heat for 10-12 minutes, stirring frequently. Once the liquid becomes jammy and thick, remove from the heat. 
2. Pour the raspberry coulis into a sieve over a bowl. Push the coulis through the sieve to separate out the seeds, then discard the seeds. 

Ice Cream 

1. Pour the cream into a large bowl or bowl of a stand mixer. Sift in the cocoa powder then beat until soft peaks form. 
2. Break the Whittaker's Berry & Biscuit chocolate into small pieces then transfer to a microwave safe bowl. Heat in 30 second increments until the chocolate has melted, stir between each. 
3. Pour the sweetened condensed milk and melted chocolate into the whipped cream and fold until well incorporated. 
4. Pour half of the mixture into a 2L container or loaf tin. Spoon over half of the raspberry coulis then use a teaspoon to create a swirl effect. Repeat with remaining ice cream and raspberry coulis. 

To finish

1. Chop the remaining chocolate into small chunks. Scatter over the ice cream with the remaining raspberries. 
2. Cover the tin with a lid or tin foil and place in the freezer for at least 8 hours. 
3. To serve, remove the ice cream from the freezer and set aside for 5 minutes to soften slightly. Run a spoon under hot water for 1 minute or so then dry. Scoop the ice cream with the warm spoon.