Let the scent of cherries at the market inspire you to make your own dream ice cream! Fresh cherries, amarena cherries and chunks of dark chocolate. A wonderful summer treat and the perfect end to any meal.

Recipe and photos by Bella Table, Finnish influencer.

How to make cherry ice cream

1. Prepare the chocolate
   Chop the dark chocolate into small pieces.
2. Cook the cherries
   Remove the stalks, halve and stone the cherries and place them in a saucepan. Mix with ½ dl sugar and leave to infuse for 15 minutes. Then cook the cherries for approx. 30 minutes until soft.
3. Purée
   Set a small bowl of cherries aside. Pour the rest of the cherries and liquid into a blender and purée. Strain and cool by placing the bowl in iced water.
4. Heat the milk
   Separate the eggs and place the yolks in a bowl (the whites can be frozen, for example for your next pavlova). Heat the milk, cream, 1½ dl sugar and a pinch of salt in a saucepan until the sugar has dissolved. Do not let it boil.
5. Make the custard
   Temper the yolks by whisking a third of the hot milk mixture into them, then whisk the yolk mixture back into the pan. Heat the mixture to 85 °C, then cool it by placing the pan in iced water.
6. Chill
   Mix the cherry purée with the ice cream base and refrigerate for a few hours until cold.
7. Churn
   Pour the mixture into the ice cream maker and let it run until the ice cream is thick, approx. 1 hour. Add the reserved cherries and chopped chocolate during the last few minutes.
8. Freeze
   Transfer to a freezer-proof dish or a container with a lid. For an extra intense cherry flavour, stir in a few tablespoons of amarena cherries and syrup. Cover and freeze for at least a few hours until set. Enjoy!