Cherry Ripple Ice Cream

Cherry season arrived later than usual in BC this year, but I'm delighted that they are now here in full force! Since I spend so long in between seasons waiting for cherries the first bag I buy are simply enjoyed as they are – for me there is nothing better on the table than a big bowl of fresh, juicy cherries! After that though it's time to create lots of different things with them and first up is my Cherry Ripple Ice Cream! This is the perfect indulgent treat for making the most of seasonal cherries.

This recipe uses my basic Vanilla Ice Cream recipe with a little less vanilla in it then finished with a swirl of deep, crimson red cherry puree....decadent and completely delicious!

 500ml full-fat milk
500ml double cream
1 vanilla pod, cut in half lengthways & the seeds scraped out
6 egg yolks (the best quality you can – preferably organic)
200g caster sugar
1 tsp good quality natural vanilla essence

Cherry ripple:

500g cherries
1 tbsp sugar
3 tbsp water

Pour the cream and milk into a large pan, then add the seeds from the vanilla pods, along with the whole pods that you have removed the seeds from. Heat gently over a medium-low heat until it is almost coming to a boil.

While the cream and milk are heating mix the egg yolks with the sugar and vanilla essence until pale yellow and creamy. If you have a stand mixer this is a good time to use it, using the beater attachment.

Remove the vanilla pod from the cream, then slowly pour the hot cream into the egg mixture gently whisking as you do, until it is all fully incorporated and lovely and smooth.

Clean the pan that you originally heated the milk in then pour the custard mixture back into it. Gently heat the mixture, constantly stirring until the custard has thickened and coats the back of a spoon, which will take roughly 15 to 20 minutes. (Don’t worry if it’s not as thick as you are expecting as it will continue to thicken a little as it cools.) Remove from the heat and transfer to a bowl then leave to cool completely at room temperature, then put it into the fridge to completely chill before you freeze it.

To make the cherry ripple, de-seed the cherries and cut in half then put in a small pan along with the sugar and water. Cover with a lid and bring to a gentle simmer. Adjust the lid so its a little off then simmer gently for 30-40 minutes until the cherries have softened. Leave to cool before blending to a smooth sauce.

If you are using an ice cream maker simply follow the manufacturer’s guidelines as to how to use it. If you don’t have an ice cream maker put the custard into a freezer proof container and put in the freezer for a couple of hours until it is just starting to freeze. Remove the ice cream from the freezer and break it down completely with a fork or in a food processor to ensure there are no ice crystals. Return the ice cream to the freezer and repeat this process 2 or 3 more times until you have velvety smooth and deliciously rich ice cream.

Transfer the ice cream into a container – if its a large, shallow container pour all of the ice cream in then gently drizzle over 150ml of the cherry sauce. Using a knife or skewer swirl the sauce around to create a ripple effect. If your container is deeper pour a third of the ice cream in then a third of the cherry sauce. Ripple as above then repeat another 2 times with the remaining ice cream and cherry sauce – this will ensure you get an even ripple throughout the ice cream. Put the ice cream in the freezer to finish freezing completely.

Remove the ice cream from the freezer 10 minutes before serving so it can soften a little then enjoy!

{The remaining cherry sauce is delicious served over the ice cream or for a quick and delicious dessert drizzle it over some good quality bought vanilla ice cream.}

*One Year Ago - Prawns with Spicy Dipping Sauce