Bakewell Tart Ice Cream

https://rubyandhelen.wordpress.com/2012/11/01/rubys-bakewell-tart-ice-cream/

Ingredients:

• • 225ml milk

  • 125ml double cream

  • 100g morello cherry jam

  • 2tsp almond essence

  • 3 egg yolks

  • 100g caster sugar

Method:

• 1. Make the custard base by heating the milk and cream in a saucepan until it starts to steam.

  2. In another bowl whisk the sugar, 1 teaspoon of almond essence and egg yolks and then pour the hot milk mixture slowly into the egg one, whisking all the while.

  3. Then return to the heat until the custard coats the back of the spoon.

  4. Cool the mixture for a minimum of 6 hours.

  5. Whisk in the jam and second teaspoon of almond essence and churn according to your manufacturer’s instructions.

  6. Pour into a freezer safe container and leave to freeze for a minimum of 4 hours. It takes time but the longer you leave it at each stage, the better it is!