Black Forest Ice Cream (Print Version)
# Ingredients:
→ For the Cherry Sauce
01 -
450g fresh cherries, pitted & roughly chopped (1lb)
02 -
2 tablespoons white granulated sugar (or to taste)
03 -
2 tablespoons lemon juice
04 -
2 teaspoons cornflour (US cornstarch)
→ For the Ice Cream
05 -
1 tin sweetened condensed milk (395g / 14oz)
06 -
2 teaspoons vanilla extract
07 -
2½ cups thickened cream (heavy whipping cream) (600ml)
08 -
1 cup shaved dark chocolate or milk chocolate
09 -
¾ cup finely chopped chocolate cake
# Instructions:
01 -
Combine cherries, lemon juice and sugar in medium saucepan. Bring to boil over medium heat, then reduce to simmer for 10 minutes until cherries soften.
02 -
Make slurry with cornflour and 3 teaspoons water. Slowly add to cherry mixture while stirring until desired thickness is reached. Remove from heat and cool completely.
03 -
Whip cream to soft peaks using handheld mixer or balloon whisk. Don't overwhip.
04 -
Fold half the condensed milk gently into whipped cream. Repeat with remaining condensed milk and vanilla, being careful not to deflate cream.
05 -
Fold in chocolate cake pieces and most of shaved chocolate. Then fold in ¾ of cooled cherry sauce, reserving remainder for swirling.
06 -
Pour half the mixture into freezer-safe container. Add half the remaining cherry sauce, swirl with spatula, and sprinkle with some reserved chocolate. Repeat layers.
07 -
Cover container with lid or plastic wrap and freeze for 8 hours or overnight.
# Notes:
01 -
Adjust sugar to taste depending on cherry sweetness
02 -
Be gentle when folding ingredients to maintain airiness
03 -
No ice cream maker needed for this recipe