Kentish cherry and dark chocolate ice cream

Yields4 Servings
 250 g fresh cherry 3 tbsp golden caster sugar 80 g good quality dark chocolate (70% cocoa) 200 ml semi skimmed milk 100 ml double cream 50 g caster sugar
1

De-stone the cherries and cut into halves. Place in a saucepan with the caster sugar and cook over a low heat until softened. Set aside to cool.

2

Once cool, blend in a food processor until you have a smooth puree.

3

Break your chocolate into tiny pieces (alternatively, place it in a sandwich bag and crush gently with a rolling pin if easier).

4

In a large measuring jug, add the milk, cream, sugar and cherry puree and mix gently until combined.

5

Pour the mixture into your ice cream machine and allow it to churn for a few minutes before gradually adding your chocolate pieces, one spoonful at a time. Timings will vary depending on the type of machine you have.

CategoryCuisine

Ingredients

 250 g fresh cherry 3 tbsp golden caster sugar 80 g good quality dark chocolate (70% cocoa) 200 ml semi skimmed milk 100 ml double cream 50 g caster sugar

Directions

1

De-stone the cherries and cut into halves. Place in a saucepan with the caster sugar and cook over a low heat until softened. Set aside to cool.

2

Once cool, blend in a food processor until you have a smooth puree.

3

Break your chocolate into tiny pieces (alternatively, place it in a sandwich bag and crush gently with a rolling pin if easier).

4

In a large measuring jug, add the milk, cream, sugar and cherry puree and mix gently until combined.

5

Pour the mixture into your ice cream machine and allow it to churn for a few minutes before gradually adding your chocolate pieces, one spoonful at a time. Timings will vary depending on the type of machine you have.

Kentish cherry and dark chocolate ice cream