MUMS AMARENA CHERRY ICE-CREAM
for me summer is all about gelato and ice-cream, when i’m away somewhere sunny all ruls go out the window and i must have a daily gelato otherwise i feel like iv’e failed in some way. a few summers ago we were having a family barbecue at my parents house and my mum, being the domestic angel that she is, pulled out this tub of raspberry ripple ice-cream. she had said it was home made, and honestly i was a little sceptical given we don’t have an ice-cream churn at home and you never really know how good these no churn ice-creams will be. well, let me tell you, this absolutely bangs. it’s super creamy a bit like a cornish clotted cream ice-cream and it truly is so effortless.
her recipe is with a raspberry ripple jam, but i decided to take a bit of a short cut and bring a little more italian flavour using delicious amarena cherries
INGREDIENTS
600ml double cream
1/2 can condensed milk
a few drops of vanilla essence
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for raspberry ripple
200g raspberries
75g sugar
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for amarena cherry ripple
1/2 jar of amarena cherries i love these ones here, and the jar they come in is very pretty
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for raspberry ripple
put the raspberries & sugar into a pan, heat slowly un the sugar has melted and is gently simmering, cook for 5 mins. remove from the heat and allow to cool.
for cherry ripple
using a spoon weigh out 200g of your amarena cherries and roughly chop them into large chunks, add to a saucepan with a good glug of the syrup from the jar and simmer on a low heat for 5 mins until thickened a little. remove form heat and allow to cool.
put the double cream into a large bowl and whip until it holds soft peaks. stir in the condensed milk using the whisk, ensuring it is well mixed through, then add your vanilla essence and stir again.
using a clean 1 litre ice cream tub, or tupperware, or a large loaf tin, spread a layer of your cream mixture into the base of your container. blob a few teaspoons of your raspberry or cherry mixture on top, then add another layer of the cream, followed by another layer of your fruit, alternate between mixtures for each layer ending with a layer of your cream.
using a chopstick or skewer, swirl through the container to ripple your fruity syrup through the cream.
cover with a lid or foil and freeze for at least six hours.
allow 20 mins to thaw out of the freezer before serving