Description
Serves 8
Ingredients
Units
Scale
For Ice Cream –
- 300ml Double Cream
- 200g Condensed Milk
- 370g Morello Cherry Conserve
- 150g Natural Marzipan, in small cubes
- 75g Flaked Almonds
Instructions
- Line a 2lb Loaf Tin with two layers of clingfilm with a large overhang. Set aside.
- In a dry frying pan, gently toast the flaked almonds, keep an eye on them as they will catch and burn quickly. When golden, place on a plate to cool down.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Whisk in the conserve to cream mixture, until all has been mixed through. Pour half of the mixture into the prepared tin, and scatter over half the marzipan cubes and flaked almonds. Pour over the remaining cream mixture and scatter with the remaining marzipan and almonds. Cover well with cling film overhang and place in the freezer for at least 6 hours or overnight.
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When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl with extra flaked almonds if you would like.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Ice Cream
- Method: Freeze
- Cuisine: British