Consider yourself a chocoholic? Then this sweet, rich, and delightfully indulgent chocolate and cherry ripple ice-cream is right up your alley!
Chocolate and cherry ripple ice-cream
The ultimate sweet summer treat.
- 10 mins preparation
- 25 mins cooking
- Makes 6 cup
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Ingredients
Chocolate and cherry ripple ice-cream
- 2 cup milk
- 2 cup cream
- 1/4 cup cocoa powder
- 1 cup sugar
- 10 egg yolks
- 200 gram dark chocolate, broken
- fresh cherries, to serve
Chocolate sauce
- 300 millilitre cream
- 1/2 cup sugar
- 200 gram dark chocolate, broken
Cherry compote
- 500 gram frozen cherries
- 1/2 cup caster sugar
Method
Chocolate and cherry ripple ice-cream
- 1In a medium saucepan combine milk, cream and cocoa powder. Stir over medium heat until mixture just comes to the boil.
- 2In a medium saucepan combine milk, cream and cocoa powder. Stir over medium heat until mixture just comes to the boil.
- 3Return mixture to clean saucepan and stir on low heat 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Place dark chocolate pieces in a medium bowl.
- 4Strain mixture through fine sieve over chocolate. Stir until well combined. Cover with plastic wrap and chill 2 hours.
- 5Pour into the chilled bowl of an ice-cream maker and churn following manufacturer's instructions about 40 minutes.
- 6Make chocolate sauce: In a small saucepan heat combined cream and sugar on medium, stirring. Place dark chocolate in a bowl. Pour over hot cream stirring until combined. Cover with plastic wrap and chill.
- 7Make cherry compote: In a small saucepan, stir combined cherries and sugar on medium 10 minutes until syrup thickens. Cover and chill.
- 8Spread a layer of ice-cream into a 1.5 L freezer container. Top with half cherry compote and chocolate sauce. Repeat layers. Freeze 4 hours or until firm. Serve in scoops with fresh cherries.
Notes
Fresh cherries can be used when in season. Remember to remove stones.
