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.

Serves 8-10

• 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

1. 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.
2. Place the egg yolks and remaining sugar in a large heatproof bowl and whisk together until thick and creamy.
3. 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.
4. 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.
5. Remove the custard from the heat and pour through a sieve before stirring in the vanilla extract and double cream.  Leave to cool.
6. Transfer the mixture into an ice-cream maker and churn until thick and frozen.  
7. 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.

Note:

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.

Tip:

Save the egg whites for the delicious Pavlova recipe on page 00

Vegetarian