Ingredients

The following ingredients have 4 Servings
  • 250 g Mascarpone
  • 220 ml double cream ((heavy cream))
  • 300 ml milk ((preferably full fat))
  • 120 g caster sugar ((superfine sugar))
  • 1½ tsp vanilla extract
  • 200 g candied cherries ((approx weight or to taste) partially drained of syrup. (See separate recipe card below))
  • 85 g dark chocolate chips/shavings/flakes (good quality )

Instruction

  • Put the Mascarpone, cream, milk, sugar and vanilla into a blender and mix until well-combined and smooth.
  • Chill in the fridge for an hour or two before pouring into an ice cream maker.
  • Churn according to the manufacturer’s instructions.
  • When the ice cream is almost done, add the chocolate pieces/flakes into the ice cream maker and continue to churn to complete the churning process.
  • The chocolate should now be evenly distributed in the ice cream.
  • Once the process is complete, remove the paddle from the ice cream maker and add a few spoons of candied cherries (with the syrup partially drained).
  • Gently fold into the ice cream, being careful not to over-mix, so that the ice cream still has a swirled appearance of cherry against pale cream.
  • Spoon into a freezer container freeze until completely frozen.