RECIPE: Cherry ripple, chocolate & rose ice cream
SERVE in cones for children or in slices for a dinner party dessert. Serves: 8.
Ingredients
425g can pitted cherries in syrup, drained and reserved 600ml double cream ½ x 397g can condensed milk 100g bar dark chocolate, chopped
Method
1 Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a puree.
2 Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry puree. Pour roughly a third of the mixture into the loaf tin, swirl through some of the puree and scatter with chocolate, then repeat the layers until you’ve used up all the ingredients.
3 Freeze for at least four hours. Then turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.