Chocolate Crackle and Caramel Ice-Cream Loaf

Ingredients:

• 80g unsalted butter, roughly chopped
• 75g good quality dark chocolate
• 100g rice bubbles
• Just under 1 litre top-quality caramel (or coffee) ice-cream. e.g. Maggie Beers burnt fig, honeycomb and caramel)

Directions:

1. Line a 34cm x 23cm x 2cm baking tray with paper.
2. Melt butter and chocolate in a medium sized saucepan over a low heat. Stir regularly.
3. Remove from heat and gently mix in rice bubbles.
4. Spread evenly on prepared tray then set in freezer for 2 hours.
5. Line 20cm x 11cm x 7cm loaf tin with baking paper - leave overhang for ease of removal from pan.
6. Cut 3 rectangles of the crackle to fit the loaf tin as 3 layers.
7. Layer crackle, ice-cream, crackle, ice-cream, crackle. Return tin to the freezer between layers as necessary.
8. Cover with plastic film and press down gently tocompress the loaf.
9. Place tin in freezer for at least 8 hours
10. 2 hours before serving invert the loaf onto a chilled platter, peel away the paper and put the loaf back in the freezer.
11. Use a serrated knife to cut and serve.