Cherry Ice Cream (2)

Ingredients: (serves 6)

  • 500 g ripe cherries
  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 strips orange rind
  • 2 teaspoons redcurrant jelly
  • 1.25 cups cream
  • 3 egg yolks
  • 2/3 rds cup sugar
  • 1/2 teaspoon vanilla essence

Method:

Stone the cherries and place them in a saucepan with water, one tablespoon of sugar and orange rind. Cook, covered over low heat, until tender. They are best very soft for an ice cream.

Mix in the redcurrant jelly and allow it to melt.

Puree the juices and fruit. You should have about one and a quarter cups of pulp. Let it cool completely.

Bring the cream to boil. In a bowl, whisk the yolks with the remaining sugar until thick and gradually tip in the hot cream, stirring constantly. Return to a saucepan, heat and cook, stirring until you have a very light custard. Make sure it does not boil.

Remove from the heat and flavour with vanilla. Cool, then chill the custard for an hour.

Mix with the cherry pulp and either freeze in an icecream machine or in a tray in the freezer.

If using a freezer tray, stir the set portions of icecream from the edges into the centre several times as it chills.


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