Ingredients
- 5 egg yolks
- 3/4 cup sugar
- 1 1/2 cups thickened cream
- 1 cup full cream milk
- 450 gm sour Morello cherries
Instructions
- Whisk egg yolks and sugar in a medium bowl until pale in colour then set aside.
- Heat milk and cream in a large saucepan until simmering then remove from heat.
- Slowly pour a cup of the milk into the yolks while whisking as quickly as possible. Then pour yolks back into the saucepan of milk.
- Continue heating mixture on a medium heat until it thickens and coats the back of a spoon then remove from heat. Do not allow to boil.
- Blitz cherries then whisk into the ice cream custard base.
- Allow ice cream base to cool in the fridge overnight or for at least 3 hours.
- Churn ice cream following the manufacturer's instructions. Then add to container and freeze for at least 3 hours.
- Serve in a dessert plate topped with seasonal berries.
Notes
Use a few drops of natural red food colouring if you want more colour in the ice cream.