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.
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.
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.
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.