Cherry And Almond Ice Cream -

Cherry And Almond Ice Cream

Preparation time: 20 minutes, plus cooling and freezing
Cooking time: 20 minutes

Ingredients

150ml (¼ pint) milk
50g (2 oz) ground almonds
1 egg and 1 extra yolk
75g (3 oz) caster sugar
2-3 drops almond essence
450g (1lb) red cherries, stoned
150 ml (¼ pint) double cream
25g (1 oz) slivered almonds
A few fresh cherries, to decorate

Details

Serves: 6

Method

1. Pour the milk into a small saucepan, stir in the ground almonds, bring to the boil then set aside.

2. Put the egg and the extra yolk in a heatproof bowl with the sugar and beat until pale and thick. Pour on the milk and almond mixture. Place the bowl over a pan of gently simmering water and stir until thick. Stir in the almond essence and leave to cool.

3. Liquidize the cherries in a blender, then stir them into the custard.

4. Toss the slivered almonds in a heavy dry pan over a low heat to toast them. Leave to cool.

5. Whip the cream until it forms soft peaks. Fold the, cream into the cherry mixture. Transfer the mixture to a freezer container and freeze until firm, beating twice at hourly intervals. Stir the slivered almonds into the mixture at the last beating.

Serve in individual glasses, decorated with fresh cherries.

Chef’s Tip:- Toast the almonds the day before and store in an airtight jar.
Can be frozen for 6 months.

Related food category:

• Ices and Iced Desserts