Cherry Swirl Ice Cream

Prep 24 hrs (including re-churning in the Thermomix)

Quick Method Prep 15 min

I made a cherry cheesecake for Christmas and bought WAY too many cherries. So I whipped up this beautiful cherry swirl ice cream to serve with it. This is a Thermomix recipe, if you do not have a Thermomix and you do not want to make ice cream, I have a quick method below that work for you as well

Cherry Sauce

INGREDIENTS

200g fresh cherries pitted and sliced

3 tablespoon raw sugar

2 teaspoon lemon juice

50g water

A handful of cherry’s pitted and sliced

Vanilla Ice cream

INGREDIENTS

480g cream

250g milk

2 eggs

2 teaspoon vanilla bean paste

50g raw sugar

THERMOMIX METHOD

1. Place all ingredients in the Thermomix for the ,cherry sauce. Mix 10sec/sp10.

2. Cook 8min/90deg/speed 2.

3. Blitz 4sec/speed4 and scrap bowl down and repeat until small consistency and set aside to cool don’t wash bowl.

4. Put all ingredients for ice-cream in bowl and cook 7min/80deg/sp4.

5. Pour into container and gently fold through cherry sauce until you have a swirl through. the mixture and then fold in cherry pieces.

6. Place in freezer and freeze for minimum 4hours.

7. Remove from freezer cut into pieces and place back in bowl and mix 20sec/sp9.

8. Scrape down bowl and mix 15sec/speed4.

9. Place back in freezer and serve when frozen.

Non-THERMOMIX METHOD

1. Place cherry sauce ingredients in saucepan and bring to a simmer stirring constantly. until the cherries are soft and you have a rick thick sauce.

2. Blitz the mixture with a stick blender or processor until smooth.

3. Soften a tub of vanilla ice cream and mix through the cherry sauce and cherry pieces.

4. Place in freezer to re-freeze.