MIXED BERRY AND TART CHERRY ICE CREAM

INGREDIENTS

Puree;

• 150g dried tart cherries

• 1 punnet fresh strawberries, halved

• 1 punnet fresh raspberries

• ¼ cup caster sugar

Cream;

• 3 cups thickened cream

• 1 cup milk, full cream

• 1 tsp vanilla bean paste

• 1 tsp almond essence

• 8 fresh eggs, yolk only

• 2/3 cup caster sugar

INSTRUCTION

Puree;

1. In a medium saucepan add your tart cherries, strawberries, raspberries, caster sugar and ¼ cup water. Stir over a medium heat until the sugar has dissolved.

2. Once the sugar has dissolved, increase to a medium to high heat and continue to stir occasionally for a further 15 minutes until the mixture has reduced by half. Set aside to completely cool before blending into a smooth paste. Set aside.

Cream;

1. In a large saucepan add the cream, milk, vanilla and almond essence. Heat on a low to medium setting, stirring occasionally until it starts to simmer. Remove from heat and set aside to cool before moving to step 4.

2. Add your egg yolks and caster sugar in a large bowl and with an electric mixer beat together until you have a thick, pale batter. Fold in your cooled cream mixture, and pour into a clean saucepan. Place on a low heat and cook, stirring continuously for 10 minutes. When ready the mixture will nicely grab onto and coat the back of a spoon. Once the mixture reaches this point, remove from heat and set aside to cool.

3. Pour your cream mixture into a shallow bowl. Drizzle ¾ of your puree on top and stir through into your cream mixture. Cover with foil and place in the freezer until firm.

4. Once firm remove from the freezer and break apart the ice cream. Using a food processor, process until smooth before returning to your shallow bowl and re freezing until firm. Serve with your reserved puree drizzled on top.