Cherry ripple & almond crunch ice cream

Cherry ripple & almond crunch ice cream

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins Plus freezing

Skill level

Moderately easy

Servings

Serves 2 with leftovers

Juicy cherries, crunchy almonds and creamy ice cream, it's what summer's all about

Nutrition and extra info

Nutrition info

Nutrition per scoop (8)

kcalories
334
protein
3g
carbs
36g
fat
20g
saturates
12g
fibre
1g
sugar
33g
salt
0.11g

Ingredients

  • 400g ripe cherries (pick the darkest cherries you can)
  • 85g caster sugar, plus 2 tbsp
  • 300ml tub whipping cream
  • 2 tbsp Disaronno, or use ¼ tsp almond extract
  • 2 tbsp icing sugar
  • 500g pot ready-made vanilla custard
  • a little vegetable oil, for greasing
  • 1 heaped tbsp toasted flaked almonds
  • almond biscotti, to serve

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Method

  1. Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
  2. Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
  3. For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
  4. Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.

Recipe from Good Food magazine, June 2010

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Comments

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pandaw1's picture

Delicious ice cream - very special and very rich

cjhall's picture
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This was lovely, and declared "the best ice cream I've ever had" by one person eating it. I'd intended to just use almond essence but I did use the ameretto in the end which was fabulous. Also meant we had the perfect drink to accompany the ice cream! My only problem was that I couldn't ripple all the cherry mixture into the ice cream or it would have all been pink. Next time I'll reduce the cherries by 100g or so.

lacath's picture
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It turned out just fine, everyone loved it. I think it might be a good idea to double the quantities for the almond crunch : there wasn't enough... But now, could there ever be enough ? lol!

swisschef's picture

Haven't tried this recipe yet!
I don't have an ice cream machine and I'm sure a lot of others don't either. Can this somehow be done without such a machine?

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