Cherry white chocolate ice-cream
Cool, creamy and packed full of sweet, juicy cherries, this beautiful vanilla ice-cream is swirled with honey glazed almonds and white chocolate chunks for extra flavour and texture.
- 15 mins preparation
- 25 mins cooking
- Serves 6
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Ingredients
Cherry white chocolate ice-cream
- 3/4 cup (180ml) water
- 1 cup (220g) caster sugar
- 500 gram cherries, stems removed, pitted
- 2 tablespoon vodka (optional)
- 1 tablespoon caster sugar, extra
- 1 litre vanilla ice-cream
- 100 gram white chocolate, chopped finely
- 1/2 cup (75g) vienna almonds, chopped finely
Method
Cherry white chocolate ice-cream
- 1Combine water and sugar in medium saucepan. Stir over low heat, until sugar dissolves. Add cherries. Bring to the boil. Reduce heat. Simmer, covered, 10 minutes or until cherries are tender.
- 2Using a slotted spoon, transfer cherries from the liquid to a bowl. Boil the cherry liquid, uncovered, about 10 minutes, or until syrup thickens slightly. Set aside.
- 3Meanwhile, coarsely chop half the cherries. Combine the chopped cherries in small bowl with vodka and extra sugar. Stand 10 minutes. Drain, discard liquid.
- 4Remove ice-cream from the freezer. Stand 10 minutes, or until softened slightly. Transfer to large bowl. Gently fold in chopped cherries, chocolate and almonds. Spread mixture into lined 14cm x 21cm loaf pan. Cover, freeze overnight.
- 5Wipe the base and sides of the loaf pan with warm cloth; turn ice-cream out. Serve ice-cream sliced with remaining whole cherries and syrup.
Notes
Vodka will help to prevent the cherries becoming icy when frozen.
