Cherry ripple & almond crunch ice cream
- Preparation and cooking time
- Plus freezing
- More effort
- Serves 2 with leftovers
- 400g ripe cherries (pick the darkest cherries you can)
- 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 biscotti, to serve
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.