Cherry & star anise ripple ice cream
Anise brings out the cherry flavour in Lucas Hollweg's easy, no-churn ice cream and adds a layer of intrigue. A scattering of shredded mint leaves is lovely if you have some to hand.
- Prepare40 mins
- Cook10 mins
- Total time50 mins
- Pluscooling + freezing
- 400g cherries, pitted and halved
- 75g caster sugar
- 2 star anise
- ¼ tsp ground cinnamon
- 1 lemon, juice
- 2 tbsp kirsch or vodka (optional)
- 397g condensed milk
- 1 tsp vanilla extract
- ½ tsp fine salt
- 600ml double cream
Put the cherries in a pan with the sugar, star anise and cinnamon. Bring to a simmer and bubble for about 10 minutes, stirring and squashing the cherries as you go, until the fruit has collapsed and is slightly jammy. Set aside to infuse until cool (the anise flavour will develop as it sits); you could happily leave it a few hours.
Remove and discard the star anise, then add the lemon juice and 1 tbsp kirsch or vodka, if using. Whizz to a purée using a stick blender, then push through a sieve into a bowl to give a smooth sauce.
In a separate bowl, whisk together the condensed milk, vanilla, salt and remaining 1 tbsp alcohol, if using. In another large bowl, whisk the cream to stiff peaks, then whisk in the condensed milk mixture. Pour 1/3 of the mixture into a lidded freezerproof container (about 1.6-2 litres). Drizzle with 1/3 of the cherry purée. Repeat with another 1/3 of both the cream mixture and the cherry purée, then with the final 1/3 of each. Drag a table knife through the mixture a few times to create a ripple effect.
Cover and freeze for 8 hours (or overnight) until frozen. It may need softening in the fridge for 15 minutes before scooping.
Typical values per serving when made using specific products in recipe