Cherry Ice Cream

Ingredients

• 1 l vanilla ice cream (about 16 servings, portion size about 5 cl)
• 0.5 l milk
• 0.25 L whipping cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• 250 g raspberries
• 2 tbsp powdered sugar
• 1 jar sour cherries (350 g contents)
• 2 tsp cornstarch
• 3 tbsp sugar
• 1 piece lemon zest
• ice‑cream cone holder

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them with the vanilla bean into the cream–milk mixture and bring to a boil.

2. 2.

   Beat the egg yolks with the sugar in a bowl until creamy.

3. 3.

   Pour the boiling milk into the egg yolk mixture, return everything to the pot, remove the vanilla bean, and cook over low heat while stirring with a wooden spoon until the custard thickens; it must never boil again.

4. 4.

   Strain the vanilla custard through a sieve, let it cool in ice water, stirring occasionally.

5. 5.

   Add the cherries with their juice to a pot. Remove 2 tbsp of juice and mix with the cornstarch. Add sugar and lemon zest to the cherries. Bring to a boil, stir in the starch, continue boiling while stirring until thickened. Transfer to a bowl and let cool.

6. 6.

   Pour the cold vanilla custard into an ice‑cream maker and finish it; finally add about half of the cherry compote juice and swirl with a spatula to marinate the vanilla ice cream.

7. 7.

   (If no ice‑cream maker is available, pour the mixture into a shallow metal dish and freeze in the freezer, stirring repeatedly during the first hour. Add the juice at the end and swirl with a spatula.)

8. 8.

   For serving scoop balls of ice cream, arrange them in ice‑cream cones and garnish with some cherry compote.