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Cooking
Cherry Ice Cream with Chocolate
· 4 servings
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.
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.
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.
Melt the chocolate into the cream
Bring the cream to the boil in a saucepan. Remove from the heat and break the chocolate into it. Stir until smooth and leave to cool as well.
Stir in the mascarpone and sugar
Whisk the cream and mascarpone together by hand. Sweeten with a little sugar to taste, but don't overdo it, as the cherries and chocolate will already add sweetness.
Freezer or ice cream maker
Pour the cream and mascarpone mixture into an ice cream maker and churn until frozen. If you don't have an ice cream maker, put it in the freezer and stir as often as possible.
Fold in and final freezing
Once the ice cream is ready, add the chilled cherries and fold in very gently. Pour the cooled chocolate over the top and gently fold it through with a large spoon so it swirls through the ice cream. Pop the finished ice cream back in the freezer for two hours to firm up.