These sweet mouthfuls are bursting with fruity flavour, creaminess and crunch. Cherries and almond essence make a heavenly pairing in the ice cream, while the devilish hot choc-fudge sauce brings everything together in a passionate embrace.
This is the perfect ice cream for the festive season. It’s seasonal enough to be served on a special occasion but also simple enough to be loved by almost everyone.
- 450g fresh Cherry Time cherries
- 80g castor sugar
- 2 tbsp water
- 1 tin (385g) condensed milk
- 2 tsp almond essence 1½ tsp vanilla essence
- 400ml whipping cream
- 226g milk or dark chocolate, chopped
- ¾ cup whipping cream
- 2 tbsp butter ¼ cup light corn syrup or golden syrup
- 2 tbsp cocoa powder
- 1 tsp vanilla essence
- Pit all your cherries by pulling the fruit apart by hand and removing the pips.
- Add the cherries to a medium-sized pot along with caster sugar and water, then heat on medium-low until the sugar has dissolved and the cherries have broken down and released some juices (about 15 minutes).
- Pour into a bowl and allow to cool.
- Once cool, blitz your cherries in a food processor, leaving them slightly chunky to add texture to your ice cream.
- In a small bowl, mix together the condensed milk, almond essence and vanilla essence. In another bowl or stand mixer, whisk the cream until stiff peaks form.
- Slowly add the condensed-milk mixture and continue beating until creamy and smooth. Using a spatula, add 3/4 of the cherries to the cream mixture and stir well.
- Transfer the mixture to a loaf tin or Tupperware tub.
- Spoon the remaining cherries on top and gently swirl it in with a spoon to create a pattern. Cover tightly with cling wrap and freeze overnight or until the ice cream is your desired consistency.
- To make the chocolate sauce, in a medium-sized saucepan, stir together the chopped chocolate, cream, butter, corn syrup or golden syrup and cocoa powder.
- Heat on medium, stirring constantly until the chocolate is melted and the mixture is nice and smooth, taking care not to burn it.
- Add a splash of milk or cream if you like a silkier consistency.
- Remove the pan from the heat and stir in the vanilla essence.
- To serve, take the ice cream out of the freezer to soften, before scooping.
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Recipe by Angie Batis published courtesy of Cherry Time