Cherry ripple ice cream
- Preparation and cooking time
- Total time
- + freezing
- A little effort
- Makes 1.3 litres
Ingredients
- 500g cherries
- 150g golden caster sugar
- 500g fresh vanilla custard
- 300g double cream, softly whipped
- 1tsp vanilla extract
Method
- STEP 1
Pour the cream and custard mix into an ice-cream maker and churn (or freeze in a container) until softly frozen – you’ll need to be able to stir the cherries through.
- STEP 2
Warm the cherries with the sugar until it just dissolves.
Spoon the ice-cream into a large container and stir through the cherries to make a ripple effect. Freeze until needed.
