Angel Delight Ice Cream
Recipe rating
4.99 out of 5 based on 1627 reviews
Description
Delicious Angel Delight Ice Cream using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 20 min. Enjoy!
Raw Ingredients
Caster Sugar Egg Whites Sponge Flan Case Half Discs Recipe Armagnac Firm Vanilla Ice Cream Soft-Scoop Plain Chocolate Oz Cream
Ingredients With Quantity
- 300G/10 1/2Oz Caster Sugar
- 6 Free-Range Egg Whites
- 1 Small Ready-Made Sponge Flan Case, Cut In Half Horizontally To Create Two Thinner Discs (Only One Is Needed In This Recipe)
- 50Ml/2Fl Oz Armagnac
- 1 X 500G/1Lb 2Oz Tub Firm Vanilla Ice Cream (Not Soft-Scoop)
- 200G/7Oz Plain Chocolate, Roughly Chopped
- 200Ml/7Fl Oz Double Cream
Directions
- Place caster sugar in a saucepan and set over medium heat to melt. Make sure it does not come to a boil. Stir for approximately 7 minutes until the mixture turns dark amber. Remove from heat, stir in egg whites and pour into a mixing bowl. Place into the fridge for 2 hours to cool completely.
- After 2 hours, beat with an electric mixer for 5 minutes. Cover with plastic wrap and return to the fridge for 1 hour.
- Remove foil and roll the sponge sponge out as thinly as possible. Place on a flat baking tray covered with a silicone mat. Freeze for approximately 2 hours until firm.
- Meanwhile, heat a large pan of water on the stove and bring the water to a boil. Using a metal spoon, stir the ice cream around until softened. Remove from heat, add the liqueur and mix well. Return to the stove and keep on a low simmer until thickened to consistency of cake batter. Add the melted chocolate liqueur. Remove the cake from the freezer, cut the cake into 4 even wedges. Place the cake wedges on dessert plates and top with the warm chocolate sauce. Sprinkle with icing sugar to serve.
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