Traditional vanilla cherry ripple ice cream
- August 2017
- Serves 8-10
- Hands-on time 45 min, plus freezing
An absolute treat of an ice cream recipe. Cherry sauce (made with fresh cherries – YUM) ripples through the vanilla creating a perfect dessert for those hot summer days.
- 27.5g (15.7g saturated)
- 26.8g (26.8g sugars)
- 600ml single cream
- 200g whole milk
- 8 free-range medium egg yolks
- 140g caster sugar
- 1 tbsp vanilla bean paste
- 200ml double cream
For the cherry sauce
- 400g ripe cherries, stoned and roughly chopped
- 60g caster sugar
- Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
- Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
- Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
- Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
- Once the ice cream has finished churning or after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.
You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.
You can make the ice cream up to 1 month in advance, then keep in the freezer in a lidded plastic box.
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