Cherry Ripple Ice-Cream
This creamy vanilla ice-cream comes alive with a burst of fruitiness from the cherry sauce rippling through it. A perfect summer dessert.
- 450g Picota cherries, pitted and roughly chopped
- 225g caster sugar
- 600ml single cream
- 200ml milk
- 8 egg yolks
- ½ tsp vanilla extract
- 200ml double cream
- Place the cherries and 75g of the sugar in a pan and slowly simmer to bring out the juices and soften the fruit. Leave to cool for 5 minutes before blending in a food processor or by hand. Allow to cool fully.
- Place the egg yolks and remaining sugar in a large heatproof bowl and whisk together until thick and creamy.
- Pour the single cream and milk into a pan and heat until almost boiling. Add this mixture to the eggs and sugar, whisking fully to combine.
- Place the bowl over a pan of simmering water and stir, cooking very gently until the custard thickens slightly and coats the back of the wooden spoon – this may take 10-15 minutes.
- Remove the custard from the heat and pour through a sieve before stirring in the vanilla extract and double cream. Leave to cool.
- Transfer the mixture into an ice-cream maker and churn until thick and frozen.
- Pour into your freezer-proof container then carefully stir most of the cherry sauce through to give a ripple effect (be careful not to over-mix), saving a small amount to serve with the ice-cream. Freeze for at least 4 hours, or until solid.
If you don’t have an ice-cream maker simply pour the custard into a freezer-proof container and freeze for 1 hour. Remove and break up the ice-crystals with a fork then return to the freezer. Repeat this for the next 3 hours, or until the ice-cream is frozen.
Save the egg whites for the delicious Pavlova recipe on page 00