White Chocolate Icecream with Speculoos (and Raspberries!)

So, there I was, wanting to make a white chocolate mousse. The basic recipe I found:

• Melt 1 part* chocolate with 1 part cream. Let cool.
• Whip 1 part cream. Fold into the cooled mixture.
• Fill into pretty glasses and let chill.

The impatient cook that I am of course folds the whipped cream into the lukewarm chocolate mix and it all goes pear-shaped. Hooray.

When life gives you lemons, make lemonade. Or White Chocolate Icecream with Speculoos (and Raspberries). Here’s how:

• Mash up 1 part of Speculoos (the typical caramel cookies of Belgium) and fold into the mix.
• Fill everything into a container and place it in the fridge for at least six hours.
• Every two hours or so, take the container out, mix everything thoroughly, and place it back in.
• In the meantime, blend 1 part of no-longer-frozen raspberries with some icing sugar into a raspberry coulis.
• Decorate the icecream with some lovely leftover meringues, and serve with a helping of raspberries.

Voila.

* In my case, 1 part was 400g. But I had to feed an army ;)