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.
YOU MIGHT ALSO LIKE:
Do away with the thick wintery Christmas pudding this year and opt for a fruity and nutty baked pudding of another kind. This fig and walnut pudding drenched in caramel is delicious with vanilla ice cream and is the perfect way to end your meal.
A simple cocktail with American and French roots. Try it with Woodford Reserve Wheat Whiskey. What is wheat whiskey? All whiskey is distilled from grain. The type of grain and other intricacies in the distilling process determines the type of whiskey. […]
A busy day meets the need for a wholesome home-cooked meal and the realisation that you only have 24 hours in a day; it’s a wake-up call: there is a place for tinned veggies in your kitchen. While you could […]
There are very few foods as festive as trifle! A traditional British dessert, it has been adopted and adapted to suit South African tastes and our wide variety of seasonal fruit (every season). This bright and delicious berry trifle is a beautiful celebration of summer strawberries and fresh pomegranate…
Inspired by the much lover Peppermint Crisp tart, this Peppermint Crisp ice-cream has all the delicious caramel and mint flavours of the tart and an extra dash of creamy decadence from the custard and the whipped cream.
Please rate this recipe
Recipe by Angie Batis published courtesy of Cherry Time