Dessert

Ingredients
  • 150 ml (¼ pint) milk
  • 50 g (2 oz) ground almonds
  • 1 egg
  • 1 egg yolk
  • 75 g (3 oz) caster sugar
  • 2–3 drops almond essence
  • 500 g (1 lb) red cherries, pitted, or cherry compôte
  • 25 g (1 oz) slivered almonds
  • 150 ml (¼ pint) double cream
Directions

Pour the milk into a small saucepan and stir in the ground almonds. Bring to the boil, then set aside.

Put the egg and the yolk into a heatproof bowl with the sugar and beat until pale and thick. Pour on the milk and almond mixture. Place the bowl over a pan of gently simmering water and stir until thick. Stir in the almond essence and leave to cool.

Purée the cherries in a food processor or blender (or use cherry compôte), then stir into the custard.

Toss the slivered almonds in a heavy pan over a low heat to toast them. Leave to cool.

Whip the cream until it forms soft peaks. Fold the whipped cream into the cherry mixture.

Transfer the mixture to a freezer container, cover and freeze until firm, beating twice at hourly intervals. Stir the slivered almonds into the mixture at the last beating. (If using an ice-cream machine, pour the cherry mixture into the machine, add the cream, churn and freeze. Once frozen, fold through the slivered almonds.) Serve the ice cream in individual glasses.

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