Ingredients

  • 500g fresh cherries, pitted
  • 50g caster sugar
  • 100ml water
  • 6 large egg yolks
  • 100g caster sugar
  • ½ tsp almond extract (optional)
  • 250ml double cream
  • 250ml whole milk

Method

  1. Put the first three ingredients into a saucepan and gently cook over a low heat for 6-8 minutes or until the cherries are soft. Remove and set aside to cool.
  2. Whisk the egg yolks and 100g of caster sugar with the almond extract until thick and pale.
  3. In another clean saucepan, heat the milk and cream until it just reaches boiling point. Remove from the heat.
  4. Once the egg mixture is thick enough, slowly pour the milk mixture, whisking continuously until it is all incorporated. Return to a clean pan and cook out by stirring with a wooden spoon all the time. The custard will be ready when you draw a finger across the back of the spoon and it holds its shape.
  5. Strain the custard through a fine sieve and churn in an ice-cream maker.
  6. Once the ice cream is nearly ready, add the cherries in their syrup to the ice-cream base and continue churning until frozen. Transfer to a tub and keep in the freezer.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 7 July 2017

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