Cherry Ice Cream (1)


  • 1 kilo fresh, ripe cherries(Van cherries may be the most appropriate)
  • 1 vanilla pod, split
  • 1 cup caster sugar
  • 2 cups double cream
  • 2 cups milk
  • 12 egg yolks
  • 3/4 cup armagnac


1. Wash and dry cherries. Prick all over with tooth pick before soaking in armagnac overnight.
2. Drain cherries and reserve armagnac. Stone all cherries. Puree 3/4 and put aside. Chop rest into coarse pieces and reserve.
3. Place half sugar, milk and cream in saucepan. Add vanilla pod and bring to boil. Place remaining sugar and eggs in bowl and beat until creamy.
4. Whisking constantly, pour the milk and cream mix into the egg mix. Blend well. Return to saucepan and heat, whisking until mix thickens to form custard. Do not allow to boil or mixture will curdle.
5. Remove from heat and pour through fine sieve into cherry puree. Stir in reserved armagnac and allow mix to cool.
6. Churn in an ice cream machine following manufacturers instructions. Stir in reserved cherry pieces.
7. Place in freezer container, cover and freeze. Serves 8-10.

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