Cherry ice cream

Preparation – 15 minutes

Add the cream, whole milk, vanilla extract, 85 grams (half) of the sugar, and the cherry syrup to a medium saucepan. Heat the pan over a low heat until the mixture is warm, but do not bring it to a boil.

Meanwhile, beat the egg yolks in a stand mixer. Add the remaining half of the sugar. The mixture is ready as soon as the colour changes to a creamy white. Keep mixing while you slowly add the warmed whipped cream mixture to the egg yolks.

Keep mixing to prevent the egg from cooking. Pour the mixture back into the saucepan and return to the heat; set the heat to the lowest setting. Keep stirring until the egg yolks are cooked through.

You can check this by stirring the mixture with a silicone spatula. When you can draw a line through the mixture on the spatula with your finger, the cherry ice cream mixture is ready. Turn off the heat and let the mixture cool to room temperature.

Finishing the cherry ice cream – 45 minutes

Check that there are no pits in the cherries, then cut them into large pieces. Add the cherries to the cooled ice cream mixture. Optionally, stir in a dash of rum or other alcohol of your choice.

Pour the cherry ice cream mixture into an ice cream maker and set the timer to 45 minutes. The exact time depends on the power of your machine.

You can serve the cherry ice cream right away, or store it in an airtight container in the freezer for up to a month.