Ingredients

The following ingredients have 4 Servings
  • 300 ml full-fat milk
  • 300 ml double / heavy cream
  • 3 egg yolks
  • 1 vanilla pod
  • 2 cups cherries, pitted
  • 1/4 cup granulated sugar
  • 2 tbsp vanilla powdered sugar

Instruction

  • Add the pitted cherries to a blender, blizz until smooth, then transfer the content to a pan.
  • Cook on a low to medium heat until it is reduced by half, and it forms a thick sauce, depending on the heat that should take about 10-15 minutes or so.
  • Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
  • Separately, bring the the milk, double cream, the seeds from the vanilla pod and the  vanilla sugar to a boil, then pour the mixture over the eggs whisking continuously, in order to prevent the eggs from scrambling.
  • Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
  • Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
  • Add the cherry sauce to the milk mixture, then pour everything into a plastic container that has a lid.
  • You can chop more cherries and scatter over the ice cream mixture.
  • You can stir the mixture 2 or 3 times every hour or so until it freezes, in order to avoid ice crystals from forming.
  • If it's too frozen to be scooped, leave outside on the counter for about 30 minutes or so before serving.
  • Enjoy!