CHERRY COLA FLOAT WITH CHOCOLATE ICE CREAM

You don’t have to use chocolate flavoured ice-cream for this frothy treat, but really, why wouldn’t you want to?

Ingredients

  • 500ml Cherry cola

CHOCOLATE COOLE SWAN ICE CREAM

  • 200ml Coole Swan
  • 550ml Double cream
  • 200ml Milk
  • 1 Vanilla pod
  • 4 Medium egg yolks
  • 100g Unsweetened cocoa powder
  • 200g Caster sugar

Directions

Gently heat the cream and milk in a saucepan.

Split the vanilla pod length ways and scrape out the vanilla seeds in the centre and add to the cream and milk.

While this is heating, mix the egg yolks, cocoa and sugar together and whisk until combined.

When the cream and milk mixture is warmed (not boiling) add a ladle full of the mix to the eggs yolk, cocoa and sugar. Whisk.

Repeat this process until both ingredients and incorporated.

Return to a clean saucepan and on a low heat stir continuously until the mixture starts to thicken or coat the back of the wooden spoon.

Remove from the heat, strain and place in a bowl over crushed ice to help stop the cooking process. At this stage add the Coole Swan.

When chilled place the mix into your ice cream machine and follow manufactures instructions until the ice cream is completely frozen.

Place this in the freezer until ready to use!

To serve, simply scoop some of the Coole Swan chocolate Ice cream into your serving glass of choice and top with some cherry cola and finish with some grated chocolate!

TIP : A TEASPOON OF CORNFLOUR CAN BE ADDED TO THE EGG YOLK AND SUGAR MIXTURE TO STABILISE THE CUSTARD MIX, THIS WILL NOT PREVENT SCRAMBLING BUT WILL SLOW DOWN THE PROCESS.