Cherry Delight Icecream
The perfect summer treat to beat the heat. Fresh cherries, dulce de leche, and biscuits make the ice cream incredibly refreshing and creamy.
Ingredients
1 1/3 cup milk + 2/3 cup whipping cream
4 egg yolks
1 can (400g) condensed milk or dulce de leche
vanilla
pinch of salt
2 1/2 cup whipping cream
200 g digestive
Cherry Compote
300g pitted cherries
lemon zest
2 tbsp sugar
Method
To make the dulce de leche from scratch, in a pot over low heat, add the condensed milk can and water until the can is fully immersed. Boil for 3 hours and allow to cool completely before using.
This step is skipped if the dulce de leche is ready-made.
Heat the milk and whipping cream in saucepan over medium heat until bubbles form around edge of pan, stirring often. Do not boil. Remove from heat.
Combine the dulce de leche, vanilla, pinch of salt, and egg yolks.
Gradually add the warm mixture.
Return mixture to same saucepan; cook over medium heat until small bubbles form around edge, stirring constantly. Do not boil.
In a bowl, add the whipping cream. Strain the egg yolk mixture in.
Cover and refrigerate 4 hours or until cold.
Combine all the cherry compote ingredients in a saucepan over low heat until the cherries are soft. Using a blender blend the mixture until smooth. Set aside.
Turn the ice cream, mixing on low speed; pour the cold mixture into bowl with mixer running. Continue to mix for 20 - 30 minutes.
Fold in the cherry compote and digestives.
Transfer the ice cream to an airtight container. Freeze for several hours until firm.
