Cherry ripple ice cream

Cherry ripple ice cream

A blast from the past, ripple ice cream brought bang up to date

Difficulty and servings

Easy

Makes 1.3 litres

Preperation and cooking times

Ready in 30 minutes plus freezing

Method

  1. Pour the cream and custard mix into an ice-cream maker and churn (or freeze in a container) until softly frozen - you'll need to be able to stir the cherries through. Cook the cherries in a pan over low heat with the caster sugar, until softened. Cool.
  2. Spoon into a large container and stir through the cherries to make a ripple effect. Freeze until needed.

Per serving

154 kcalories, protein 1.1g, carbohydrate 7.7g, fat 13.6 g, saturated fat 7.7g, fibre 0.1g, salt 0.04 g

Recipe from olive magazine, May 2008.

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Difficulty and servings

Easy

Makes 1.3 litres

Preperation and cooking times

Ready in 30 minutes plus freezing

Ingredients

  • 500g tub fresh vanilla custard
  • 500ml double cream , softly whipped with ½ tsp vanilla extract
  • 300g cherries , stoned and chopped
  • 3 tbsp golden caster sugar
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Per serving

154 kcalories, protein 1.1g, carbohydrate 7.7g, fat 13.6 g, saturated fat 7.7g, fibre 0.1g, salt 0.04 g

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