CHOCOLATE & CHERRY RIPPLE ICE-CREAM

MAKES 6 CUPS PREP 25 MINS COOK 10 MINS + CHILLING + FREEZING

300ml cream ½ cup sugar 200g dark chocolate, finely chopped 2 litres chocolate ice-cream, softened cherries with stems attached, to serve

CHERRY COMPOTE

500g frozen cherries ½ cup caster sugar

1 In a small saucepan, heat combined cream and sugar on medium, stirring. Place chocolate in a bowl. Pour over hot cream, stirring to combine. Cover with plastic wrap and chill.

2 CHERRY COMPOTE In a small saucepan, stir combined cherries and sugar on medium heat 10 mins until syrup thickens. Cover and chill.

3 Spread a layer of ice-cream into a 2-litre freezer container. Top with half of the cherry compote and half the chocolate sauce. Repeat layers. Freeze 4 hours or until firm. Serve in scoops with fresh cherries.