Cherry ripple ice cream

Cherry ripple ice cream

dessert recipes | serves

Use our batch cooking recipe for cherry compote to make this delicious cherry ripple ice cream.

1. Place all the ingredients in a medium-sized pan and bring to the boil. Reduce the heat
to low and simmer for about 10 minutes, or until the cherries have softened and start
to release their juices. Stir the compote and continue cooking for about 45 minutes, or until thickened. Allow to cool, then spoon into sterilised jars and seal. Enjoy warm, or let it cool and store in a jar for a few days.

For the cherry ripple ice cream

Allow a tub of vanilla ice cream to soften at room temperature. Add spoonfuls of cherry compote and carefully stir it through to create a rippled effect. Leave in the tub or transfer to a dish, then return to the freezer for 2–3 hours to harden. Serve with extra compote, if you like.

 

Recipe Christina Mackenzie
Photo Sam Stowell


from Issue 40

ingredients

• 1.5kg fresh cherries, pitted
• 300g sugar
• Zest and juice of 1 orange
• 1 vanilla pod, split in half

For the ice cream
• 1 tub of vanilla ice cream

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