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Preparing of the Ice Cream: 30 min
Preparing of the Cherries sauce: 1,5 hours
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Chilling: 5 hours; ideally overnight
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Ingredients:
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Method:
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4 egg yolks
100 caster sugar
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Separate the egg yolks and put in a bowl of the stand mixer. Add the sugar.
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Beat the yolks and sugar until the mixture becomes light, pale yellow and fluffy. It can take about 10 minutes.
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500 ml whipping cream
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In the meantime pour the whipping cream into a pot and heat gently until its edges bubble.
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Low the speed of the mixer to lowest speed and gradually add the whole hot cream to the egg yolk and sugar mixture. The process is called tempering. Return the cream, egg yolks and sugar to the pot.
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Heat the custard very gently and mix continuosly until becomes thick enough to cover the spoon. It can take about 15 min. Don't leave the custard unattended as it can turn into the scramble eggs. Mind also the heat.
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Strain through the sieve to the glass container, cover with cling film and refrigerate for a few hours, ideally overnight.
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Prepare the Picota Cherries and Red Wine Sauce from this recipe.
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Pour the custard to the ice cream machine and follow the instructions. Transfer the ready ice cream to the container and freeze for 3-4 hours until sets.
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When it’s ready, top the sauce over the ice cream and serve immediately. You can serve it in ice cream cones, the recipe is here.
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