Homemade Cherry Ripple Ice-cream | Simple Summer Desserts | Coles

Ice-cream is a favourite for summer, and our cherry ripple ice-cream will cool you down from the inside. It uses seasonal cherries and cream cheese for a rich, creamy texture. Serve it with a tasty cookie crumble for crunch. Full recipe https://www.taste.com.au/recipes/cher.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more summer desserts check out the full playlist    • Simple Summer Desserts  .

Cherry ripple ice-cream

Makes about 8 cups (2L) Prep 20 mins (+ 6 hours freezing time) Cooking 25 mins

2½ cups (625ml) thickened cream
250g spreadable cream cheese
1 cup (250ml) milk
8 Coles Brand Australian Free Range Egg yolks
1 cup (220g) caster sugar
3 Arnott’s Butternut Snap Cookie biscuits, crushed
Cherry ripple
500g fresh cherries, halved,
stones removed
¹⁄³ cup (75g) caster sugar
¼ cup (60ml) water
1 tsp almond essence

1 To make the cherry ripple, place the cherries, sugar and water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until cherries soften and mixture reduces by half and thickens. Set aside to cool.
2 Process the cherry mixture in a food processor until smooth. Add almond essence and process until combined.
3 Combine the cream, cream cheese and milk in a large saucepan over medium-low heat. Bring just to a simmer and remove from heat.
4 Use an electric mixer to beat the egg yolks and sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until custard coats the back of a spoon. Set aside to cool.
5 Add half the cherry ripple and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
6 Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining cherry ripple. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and cherry ripple. Cover with foil and place in the freezer for 3 hours or until firm.
7 Preheat oven to 180°C. Line a baking tray with baking paper. Spread the biscuit crumbs over the lined tray. Bake for 5 mins or until lightly toasted. Set aside to cool.
8 To serve, scoop the ice-cream into serving bowls and sprinkle with the biscuit crumbs.
PER ½ Cup • 2g protein • 13g fat (8g saturated fat) • 14g carb • 0g dietary fibre • 178 Cals (746kJ)

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