Cherry Ice Cream
- 500ml cream
- 210g sugar
- 30g glucose syrup
- 200g egg yolks
- 300g frozen cherries
- Fresh cherries for topping
Combine the cream, 100g of the sugar and the glucose in a saucepan and allow to simmer.
Blend the eggs with the remaining sugar.
Temper the egg mixture by slowly adding 1/3 of the hot cream into the egg mixture while whisking constantly.
Add the tempered egg mixture to the remaining hot cream and continue to cook, ensuring that you stir the mixture constantly while it cooks.
Allow the mixture to cook until thick.
Strain the mixture and place in the fridge overnight.
Blend frozen cherries.
Place blended cherries and custard mixture into a bowl and mix.
Place mixture into your ice-cream machine and follow manufacturer’s instructions.
Once churned, scoop ice-cream into rectangular dish and freeze for at least 5 hours.
Image and recipe courtesy of Baking Ginger.