Ingredients

• 450ml/16fl oz whole milk
• 1 vanilla pod
• seeds removed
• 300g/10½oz good-quality white chocolate
• broken into pieces
• 6 large free-range egg yolks
• 110g/4oz caster sugar
• 300ml/10fl oz double cream
• 150–200g/5½–7oz frozen fruits of the forest
• 3 medium free-range eggs
• 100g/3½oz caster sugar
• 80g/3oz plain flour
• 2 tsp cocoa powder
• 250g/9oz frozen fruits of the forest
• 125ml/4fl oz cassis
• 150g/5½oz white chocolate
• melted

Directions

• Pour the milk into a large saucepan
• add the vanilla pod and bring to a simmer. Slowly add the white chocolate
• whisking all the time until melted. Remove from the heat.
• Put the egg yolks and sugar in a large glass bowl and beat using an electric hand whisk until pale.
• Gradually pour the milk mixture over the egg mixture
• whisking all the time. Pour the custard back into the saucepan
• then cook over a low heat until the mixture is thick enough to coat the back of a spoon. Leave to cool.
• Once cool
• mix in the cream and fruit. Transfer to an ice cream machine and churn until it starts to firm up.
• Remove the ice cream and lay it on a sheet of cling film. Mould it into an 23cm/9in long log and wrap it in the cling film
• then secure the ends with a twist. Place in the freezer.
• For the chocolate sponge
• preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greaseproof paper.
• Put the eggs and sugar into a large glass bowl and beat using a hand-held whisk until doubled in size. Sieve and then fold in the flour and cocoa powder
• keeping the air in the mix. Pour the mixture into the lined tin and bake for 8-10 minutes. Leave to cool.
• To assemble the arctic roll
• lay the ice cream log at one end of the sponge and roll up. Wrap in cling film and freeze for 1 hour
• or until firm.
• To serve
• put the fruits and cassis in a medium saucepan and warm through. Pour the fruit over the log and drizzle with the melted white chocolate.