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Recipe by olive magazine

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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

Latest comments and suggestions

• Sheena

  18 June 2009

  Sheena commented on this recipe

  This is fabulous! I don't have an ice cream maker and managed very well. I just stirred the freezing mixture a couple of times. It did, however, need longer than 4 hours doing it this way. So, I'm making it again but 24 hours in advance.

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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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Difficulty and servings

Makes 1.3 litres

Preparation 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

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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