Chocolate and cherries – the adult version.
Sozzled boozy cherries, whipped cream and chocolate – can anything go wrong? Well no not really. This is a recipe that can be made with a machine or without, with or without a blender too. I used a damson ice cream recipe from the ever inspirational pink ice cream book “Lola’s” by Morfudd Richards. Its one of those really great cookbooks – quirky, focused and full of information and inspiration.
Ingredients
450g visinata leftover cherries ie the cherries that have been used to make Romanian visinata liqueur
100g apple or agave nectar or honey (a liquid helps the texture of the ice cream)
600ml 35% cream (“smantana dulce” if you are Romania, whipping cream if you are British and heavy cream if you are North American)
A bar of dark chocolate (100g) chopped into chunks
How To
Squish the cherries a bit by blitzing on pulse. Do be careful not to create a puree. Alternatively chop them finely.
If you do not have an ice cream machine whip the cream to soft peak stage and fold in the cherries, chocolate chunks and sweetener so you do not lose the peaks and air. Now freeze this “mousse” in a plastic container and according to Morfudd, always with grease proof paper on top of the ice cream (its an amazing tip).
If using a machine you don’t need to whip the cream just mix the ingredients in a bowl and place in your ice cream maker and churn according to the instructions.
Serve with sour cherries just for excess. Don’t eat this alone.