GOAT’S CURD AND CHERRY ICE-CREAM

You can hardly detect the flavour of the goat’s curd here. Instead, you are hit by sweet vanilla cherries and an intensely creamy ice cream that’s hard to resist.

INGREDIENTS

Serves 4-6

250g goat’s curd

1 tbsp lemon juice

600ml double cream

160g caster sugar

For the cherries

3½ tbsp caster sugar

½ vanilla pod, seeds scraped, or

½ tsp vanilla paste

500g cherries, pitted

METHOD

First get the vanilla cherries macerating. In a large bowl, mix the caster sugar with the vanilla until combined. Add the cherries and stir to coat in the vanilla sugar. Lightly crush with a fork to break up some of the fruit, cover and allow to stand for 30 minutes to become really juicy. Blend two-thirds of the macerated cherries and their juices. Set the remaining cherries aside to serve with the ice cream. Place the goat’s curd and lemon juice in a bowl and stir to combine. Stir in enough cream to soften the curd to the consistency of a thick yoghurt. Pour the remaining cream into a large bowl. Add the sugar and whisk with electric beaters until soft peaks form (the mixture should not be too stiff, but just pourable). Stir in the softened goat’s curd and spoon into a shallow tub. Top with the puréed cherries, using a fork to swirl the purée into the cream. Cover and freeze for at least 4 hours. Serve with the reserved cherries.