I decided to make some more ice cream today (well, the weather was nice!) and fancied experimenting so I had a think and came up with this little idea. It seems to have come out rather nicely and the two flavours work well together. As I was making it up as I went along the amounts are a bit haphazard but it all came together well in the end.
350ml of single cream
4 drops of vanilla essence
2 egg yolks
110g of caster sugar
150ml of double cream
3 tablespoon of cocoa/hot chocolate powder
20-25 fresh cherries, de-stoned and quartered
1-1½ tablespoons of white chocolate drops
Place the single cream in a pan and heat to just under boiling point.
Whisk the egg yolks and sugar together until fluffy, then whisk into the hot cream.
Place the bowl over a pan of hot water and stir until the custard thickens and coats the back of a spoon.
Leave to become cold.
Whip the double cream until thick but not stiff and fold into the custard. Whisk in the cocoa powder until the custard is evenly coloured.
I then spooned the ice cream mixture into my ice cream maker. Once it’s in the bowl, start the motor and drop in most of the cherry pieces and white chocolate drops and churn for 30 minutes or so until thickened and lightly frozen.
Transfer to a tupperware and scatter over the remaining pieces of cherry.
Pop the lid on and place in the freezer for a few hours until frozen.