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Cherry ripple & almond crunch ice cream

Cherry ripple & almond crunch ice cream

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(3 ratings)

Prep: 20 mins Cook: 25 mins Plus freezing

Moderately easy

Serves 2 with leftovers
Juicy cherries, crunchy almonds and creamy ice cream, it's what summer's all about

Nutrition and extra info

Nutrition: per scoop (8)

  • kcal334
  • fat20g
  • saturates12g
  • carbs36g
  • sugars33g
  • fibre1g
  • protein3g
  • salt0.11g
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Ingredients

  • 400g ripe cherries (pick the darkest cherries you can)

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 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

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • almond biscotti, to serve

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

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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.

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Comments (4)

pandaw1's picture

Delicious ice cream - very special and very rich

cjhall's picture
4

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
4

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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