At a glance
You're making a luxurious cherry and chocolate ice cream that combines stewed cherries with rum, creamy mascarpone, and dark chocolate swirled through. The trickiest part is getting everything cooled properly before churning, and you'll need an ice cream maker (or patience for frequent freezer stirring) to get the right texture.
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Clean and sugar the cherries
Wash and pit all the cherries. Set half aside and tip the other half into a stainless steel saucepan, then sprinkle with two tablespoons of sugar. Cane sugar works best.
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Stew and blend
Turn the heat up fully, keeping an eye on the pan and stirring. The cherries will start releasing their juice, softening and smelling wonderful. Stew until soft, then blend with a stick blender.
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Add the alcohol
Add the remaining half of the cherries along with the alcohol – rum or cherry liqueur. We used a fantastic rum in which morello cherries had been macerated. Delicious! Stew again until the newly added cherries soften. Let cool completely.
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How it went
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