Preparation time is 1hours 20minutes
Cook time is 5minutes
Total time is 1hours 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 400grams cherries, stoned and chopped
- 3 1/4 cup cream
- 3/4 cup milk
- 200grams caster sugar, divided
- 8 eggs, yolks only
- 2teaspoons vanilla extract
- 75grams almonds, chopped
- 1teaspoons almond extract
Description
This cherry ripple ice cream tastes like cherry pie with a delicious crunch of almonds.
Method
Step 1 of 4
Place the cherries in a blender with 50g of sugar and whizz until smooth. Pour into a saucepan, add and cook on a low heat for 10 minutes, stirring. Set aside to cool.
Step 2 of 4
In a large bowl, whisk the egg yolks and rest of the sugar together for 1-2 minutes until pale and incorporated. Gently warm the cream and milk in a saucepan on medium low heat without bringing to the boil.
Step 3 of 4
Slowly trickle the warm cream mix into the egg yolk and sugar mix, whisking all the time. Strain this mix and pour back into the saucepan. Cook on medium low, stirring, until slightly thickened and coating the back of the spoon. Pour into a bowl, cover and chill for 1 hour.
Step 4 of 4
Gently stir the vanilla and almond extracts into the custard and pour into an ice cream machine to churn until frozen. Tip into a bowl, fold in the cherry sauce and almonds and serve.
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