400ml Coole Swan

800ml Double cream

2 tsp. Cornflour

2 tsps. Ground Nutmeg

8 Medium Egg Yolks

200g Caster Sugar


Chocolate sauce

50g Chocolate

25g Butter

125ml Double Cream



Gently heat the cream and Coole Swan in a saucepan.

While this is heating, mix the egg yolks, cornflour, nutmeg and sugar together and whisk until combined.

When the cream and milk mixture is warmed (not boiling) pour over the egg mix and stir until smooth.

Strain into a clean saucepan and on a low heat stir continuously until the mixture starts to thicken or coat the back of the wooden spoon.

Remove from the heat and place in a bowl over crushed ice to help stop the cooking process.

When the Coole Swan custard is chilled place the mix into your ice cream machine and follow manufactures instructions until the ice cream is completely frozen.

Spoon this mix into your 9” round loose bottom tin and freeze overnight.


For the chocolate sauce, place the chocolate in a bowl over a pot of gently simmering water. Once melted add the butter and Coole Swan to this and mix until combined and smooth. Set aside


Before serving top the cake with the cooled chocolate sauce and some seasonal berries.

Serve on a chilled plate and eat immediately.