No-churn cherry ripple ice cream
A dessert fit for a queen and her corgis! No-churn cherry ripple ice cream is my new go-to dessert as it tastes of summer. This recipe serves 6 or just 2 greedy people over a few days. Devour in the best way you see fit.
Servings: 6
Ingredients
- 125 g cherries
- 25 g sugar
- 50 g cherry jam
- 300 ml double cream or equivalent fresh full-fat, non-ultra pasteurised cream
- 175 ml condensed milk
- 2 tbsp vodka optional
- 1 tbsp lime juice
Instructions
- Line a 2lb loaf tin with cling film
- Remove the stones from the cherries and put the fruit in a pan with the sugar. Set over medium heat and stir occasionally until the sugar has dissolved. Bring to the boil, then lower the temperature and simmer for a couple of minutes to draw out the cherry juice. Break down some of the cherries with a wooden spoon. Cook for 5 minutes then remove from the heat. Stir in the cherry jam, pour it all into a bowl and chill in the fridge.
- In a large mixing bowl, whip the cream with electric beaters until thick soft peaks form.
- Pour in the condensed milk, vodka and lime juice, and gently fold together. Of course, taste some, you would have to be made from stone to resist.
- Pour the ice cream mixture into the loaf tin. Spoon half of the cooled cherries on top, then, using a skewer or something thin (I used a temperature probe) swirl and ripple the cherries through the ice cream. Repeat with the rest of the cherries, making sure there's enough on the surface.
- Cover with another sheet of cling film and some foil, then place in the freezer for 6 hours or until frozen. Scoop into ice cream glasses or bowls and serve with some crumbled speculoos biscuits.