Toblerone Ice Cream Food

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

TOBLERONE SUNDAE SAUCE

Steps:

• Toblerone chocolate bars are a swiss milk-chocolate bar containing bits of nuts and nougat.
• Chop up Toblerone bars, and place in a four-cup glass measuring cup; pour in cream.
• Microwave, on High, for one minute; stir.
• If chocolate is not completely melted, continue to microwave on High at 5-second intervals, stirring, until melted (the short time bursts are to ensure the sauce doesn't burn).
• Pour over ice cream right away and serve, or refrigerate until needed; you will have to warm it up again, though, if you chill it.

TOBLERONE CHEESECAKE ICE CREAM

Steps:

• Using electric mixer beat cream cheese, sugar and vanilla until smooth.
• Gradually add cream, beating until combined.
• Fold cream cheese mixture and toblerone through the ice-cream.
• Transfer to air-tight container and freeze 4-5 hours.
• Serve with fresh berries.