Cherry ripple ice cream
A blast from the past, ripple ice cream brought bang up to date
Difficulty and servings
Makes 1.3 litres
Preparation and cooking times
Ready in 30 minutes plus freezing
- 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.
- 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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http://www.bbcgoodfood.com/recipes/6136/
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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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18 June 2009
Sheena commented on this recipe
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