Ice Cream Cake - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 (13.5 oz) can condensed milk
1 tbsp brandy (optional)
1 tsp pumpkin pie spice
4 oz raspberries
6.5 oz mixed glace fruit, chopped
3.5 oz dark chocolate, grated
2/3 cup pistachio or almonds, slivered
None None Sauce
1/4 cup heavy cream
7 oz dark chocolate, chopped
2 oz cherries, to decorate

Preparation

Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.