Preparation time is 45minutes
Cook time is 15minutes
Total time is 1hours
Serve is for 16 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 300milliliter cream
- 300grams dark chocolate, chopped
- 2 cup milk
- 500grams fresh cherries, pitted
- 1 cup shredded coconut
- 1teaspoons vanilla bean paste
- 4 egg yolks
- 2/3 cup caster sugar (1/3 cup caster sugar, extra)
- 1/2 cup vegetable oil
Nutrition per serving
1590kJ / 381Cal
1590 Kilojoules or 381 Calories
18% of daily energy intake*
Protein
3.8grams
Fat
29.0grams
Carbs
25.5grams
Sugars
24.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Bring cream and milk to the boil in a small pan. Remove from heat.
Step 2 of 7
Beat yolks, sugar and vanilla together until thick and pale. Whisk in warm milk. Return to clean pan and stir over medium-low heat until a custard forms. Cover and chill for 30 minutes.
Step 3 of 7
Meanwhile, roughly chop cherries and place into a pan with extra sugar and 1/4 cup water. Stir over medium heat to dissolve sugar. Simmer for 8-10 minutes or until syrupy. Cool.
Step 4 of 7
Combine ice-cream base with half the cherry mixture. Line a 15cm square cake pan with a double layer of plastic. Pour in ice-cream mixture, cover, and freeze overnight.
Step 5 of 7
Remove ice-cream from pan and, using a large warm knife, cut into 4cm blocks and return to freezer.
Step 6 of 7
Melt chocolate until smooth. Stir in oil until smooth. Place coconut into a shallow bowl.
Step 7 of 7
Using 2 forks, and working quickly, dip each ice-cream block into chocolate to coat and sprinkle with coconut. Return to freezer until ready to serve. Serve with remaining cherry sauce.
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