For the ice cream
- 568ml pot single cream
- 140g caster sugar
- 4 egg yolks
- ½ tsp vanilla extract
- 200g dark chocolate (70% cocoa), plus extra to decorate
For the cherry sauce
- 1⁄2 400g can cherries
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 2 tbsp kirsch or brandy
Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…
- 148ml double cream
- 2 tsp icing sugar
- 2 brownie squares
For the brownies
- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g dark brown sugar
- 140g granulated sugar
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g ground almond
- 50g plain flour
- 200g dark chocolate
For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers’ instructions.
To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)