zoom Martha Collison's cherry & almond ice cream

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    Martha Collison's cherry & almond ice cream

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    Martha Collison's cherry & almond ice cream

    Homemade ice cream is in a league of its own – it’s deliciously smooth and creamy. In this recipe, you can use whatever berries you like to make the ripple
     

    • Vegetarian
    • Preparation time: 1 hour + chilling and freezing
    • Total time: 1 hour + chilling and freezing

    Serves: 6 - 8

    Ingredients

    FOR THE ICE CREAM BASE
    300ml double cream
    300ml almond milk
    1 vanilla pod, halved and seeds scraped out
    4 Waitrose British Blacktail Medium Free Range Egg yolks
    50g caster sugar
    1 tsp almond extract (optional)

    FOR THE CHERRY RIPPLE
    180g cherries, stones removed, chopped
    50g caster sugar

    FOR THE BRITTLE
    100g caster sugar
    50g butter
    75g flaked almonds
     

    Method

    1. For the ice cream base, pour the double cream and almond milk into a saucepan with the vanilla pod and seeds. Bring to boil, then remove from heat and allow to stand for 10 minutes to infuse. After that, remove and discard the vanilla pod.

    2. Whisk the egg yolks and sugar in a mixing bowl until paler in colour, then slowly add the warm milk mixture and almond extract (if using), whisking all the time. Return to the saucepan and warm over a low heat. Stir with a spatula continuously for about 10 minutes, or until the mixture thickens slightly, then pour into a container and allow to cool completely.

    3. For the cherry ripple, place three-quarters of the chopped cherries into a small saucepan with the caster sugar. Warm over a low heat, using a fork to crush the juice from the cherries, until the sugar has dissolved and the sauce is almost smooth. Remove from the heat and allow to cool completely.

    4. For the brittle, place the caster sugar, butter and 1 tbsp of cold water into a small saucepan, and boil until the caramel is a golden brown colour, then stir in the flaked almonds. Spread out onto a sheet of baking parchment and allow to cool completely before bashing into small pieces.

    5. Pour the ice cream base mixture into an ice-cream maker and churn according to machine’s instructions until the ice cream is thick and almost frozen. Alternatively, pour into a freezer-proof container and freeze for 1 hour. Ripple through the cherry sauce and most of the brittle using a spatula, then scrape into a freezer-proof plastic container or loaf tin lined with clingfilm, scatter with the remaining cherry and brittle pieces, and freeze for at least 3 hours before serving in scoops, or turned out and sliced.
     

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