You may also like
Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 2 1/2 cups heavy cream
- 2/3 cup milk
- 1 None vanilla bean, seeds scraped out
- 8 None egg yolks
- 3/4 cup granulated sugar
- 1/2 cup kirsch
- 1 lb cherries, pitted, coarsely chopped
- None None chocolate sauce, to serve
- None None toasted hazelnuts, chopped, to serve
Method
- Bring heavy cream, milk, vanilla bean and vanilla bean seeds to a boil. Remove from heat. Whisk together egg yolks and sugar until thick and pale. Gradually whisk in milk mixture until smooth. Strain into a clean saucepan and cook over low heat, stirring, for 8-10 mins, until custard thickens and coats the back of a spoon. Add kirsch. Transfer to a bowl, cover surface with plastic wrap and chill.
- Churn chilled custard in an ice cream maker according to manufacturer's instructions. Fold in cherries. Transfer to a loaf pan, cover and freeze.
- Serve with chocolate sauce and hazelnuts.
