Cocoa Ice Cream with Mango Mint Sauce

Author
Spinach and Agushi

Ingredients

Ice Cream
225g Divine 70% Dark Chocolate
4 x 15ml spoons maple syrup
1.2 litres double cream, whipped
3 free range egg whites (optional)
225g whole fresh chestnuts (peeled and pureed with a tsp brown sugar and water)
225g canned mango puree

Sauce
450g tinned mango in natural juice
4 x large mint sprigs
 

Method

Melt the chocolate into the maple syrup, over a pan of hot water.  Blend well together and stir into the chestnut puree.  Beat in the cream. Whisk the egg whites till stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.
Scrape out the ice cream and blend in a mixer till smooth. Put in bowl and stir in the chopped fresh chestnuts. Spoon into a mould , cover and freeze for 30 minutes before serving.
Strain the mangoes from their juices in the tin. Place mango and mint in food processor and blend until smooth.
Drizzle sauce on ice cream and enjoy.