Cherry ice cream

How to do it:

Start by chopping the dark chocolate into small pieces. Then remove the stem from the cherries, cut them in half, remove the stone and place them in a pot. Mix 1/2 dl of sugar with the cherries and let them steep for 15 minutes. Then cook the cherries for approx. 30 minutes until they are soft. Set a small bowl of cherries aside and pour the rest of the cherries and liquid into a blender and puree. Strain and cool by lifting the bowl into ice water.

Then prepare the ice cream base.

Separate the eggs and place the yolks in the bowl. You can freeze the egg whites, for example, for the next pavlova. Add milk, cream, sugar and a pinch of salt to the bowl and heat until the sugar has melted. Do not let it boil. Temper the yolks by whisking 1/3 of the hot milk mixture into the egg yolks, then whisk the yolk mixture back into the milk mixture in the bowl. Heat the mixture until it reaches 85 degrees. Cool the mixture by lifting the bowl into ice water.

Mix the cherry puree and the ice cream base and put it in the fridge for a few hours until the mixture is cold.

Pour the mixture into an ice cream machine and run the machine until the ice cream is thick, approx. an hour. Add chopped cherries and chocolate chips during the last few minutes.

Pour the mixture into an ovenproof dish or a container with a lid.

If you want an extra good cherry taste, you can add a few tablespoons of amarena cherries and syrup from the delicatessen to the ice cream. Cover and put in the fridge for at least a few hours until the mixture has set.

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