AuthorJane MerrickCategoryDesserts, Ice creams & sorbets 425 g Can black cherries
6 tbsp Kirsch
4 Egg yolks
75 g Caster sugar
1 tsp Cornflour
300 ml Semi-skimmed milk
300 ml Double cream
1
Drain Cherries and soak in Kirsch for at least 2 hours
2
Whisk egg yolks, sugar and cornflour until thick and pale
3
Heat milk until just before boiling point, slowly pour milk over egg mixture whisking constantly
4
Return to mixing bowl, allow to cool, refrigerate until well cooled
5
Stir in the double cream
6
Churn in ice cream machine until thick
7
Gradually add cherries and kirsch
Ingredients
425 g Can black cherries
6 tbsp Kirsch
4 Egg yolks
75 g Caster sugar
1 tsp Cornflour
300 ml Semi-skimmed milk
300 ml Double cream