Recipe adapted from Taste.com.au
Brrrr. It’s the middle of Winter, what am I thinking?
Surely ice cream is appropriate at any time though, especially if it’s homemade and covered in raspberry sauce!
250g chocolate biscuits (not chocolate-coated)
1 tablespoon cocoa powder
120g unsalted butter, melted
500ml (2 cups) full-cream milk
1 vanilla bean, split
6 egg yolks
125g caster sugar
2 teaspoons cornflour
200ml thickened cream
60g caster sugar
250g fresh or frozen raspberries
1 lemon, juiced
Step 1. Place the biscuits and cocoa powder in a food processor and process until the mixture resembles fine crumbs. Add the butter and process to combine. Use the mixture to line a greased 27cm pie dish….