Chocolate cheesecake ice-cream with fresh berries

Step 1

Line an 8cm x 22cm (5-cup capacity) terrine or loaf pan with freezer wrap, extending wrap 5cm over the long sides.

Step 2

Whisk egg whites with 2 tablespoons of the sugar in a small bowl with an electric mixer until firm and glossy.

Step 3

Beat the cream cheese and remaining sugar in a bowl with an electric mixer for 2 minutes or until smooth. Add egg yolks; beat until smooth. Beat in the chocolate, brandy and rind until combined. Fold in the egg white mixture in two batches.

Step 4

Spoon mixture into terrine; smooth the top. Fold over the freezer wrap to enclose. Freeze for 6 hours or until firm.

Step 5

Turn ice-cream out onto a board; cut into thick slices. Serve with berries.