Cherry ripple ice cream bars
- Serves 8
- Takes 30 minutes to make, 35 minutes to cook, plus chilling, cooling, churning and freezing.
- 400ml whole milk
- 6 large free-range egg yolks
- 375g caster sugar
- 450g cherries, stalks removed, pitted and halved
- 2 tbsp lemon juice
- 2 heaped tbsp flaked almonds, toasted
- 600ml double cream
- 16 ice-cream wafers to serve
- 1. Bring the milk slowly to the boil in a non-stick saucepan. Meanwhile, beat the egg yolks and 200g of the sugar in a mixing bowl until pale and fluffy. Gradually stir in the milk, then return the mixture to the cleaned pan and stir over a low heat until it thickens sufficiently to coat the back of the wooden spoon. Pour the custard into a bowl, leave to cool, then cover and chill overnight.
- 2. The next day, put the halved cherries, the lemon juice and 125g of the remaining sugar in a saucepan, place over a low heat and leave until the sugar dissolves into the juices to make a syrup. Leave to simmer gently for 25 minutes or until the cherries are very tender, then scoop the cherries into a bowl with a slotted spoon. Return the syrupy juices to the heat and boil for 2 minutes. Cool slightly, then stir back into the cherries and leave to cool completely. The mixture should be quite thick and almost jam-like.
- 3. Line a baking sheet with baking paper. Put the final 50g caster sugar in a small pan with 2 tbsp water. Leave over a low heat until the sugar has completely dissolved, then boil rapidly until it has turned into a deep orange-coloured caramel. Remove from the heat, quickly stir in the almonds, then pour onto the paper-lined tray and spread out in a thin layer. Leave to cool completely, then transfer to a small plastic food bag and coarsely crush with the end of a rolling pin.
- 4. Line a shallow, 20-23cm square loose-bottomed brownie tin with baking paper. Stir the cream into the chilled custard and churn the mixture in an ice-cream machine until frozen. (If you don’t have one, pour the mixture into a shallow container and freeze until almost solid, then scrape into a food processor and blend briefly until smooth. Return to the container and freeze once more. Repeat this procedure once or twice until the mixture is very smooth.)
- 5. Spoon the ice-cream mixture into the lined tin, then spoon over lines of the cherry mixture. Scatter the crushed almond brittle on top, then zig-zag the handle of a wooden spoon through the mixture to create a ripple effect. Freeze for at least 6 hours or overnight.
- 6. To serve, remove the ice cream from the tin and leave it to soften slightly at room temperature for 20-30 minutes. Cut in half lengthways, then slice widthways into 8 evenly sized bars. Sandwich between pairs of ice-cream wafers and eat with your hands.
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