Cherry Ripe Ice Cream Slice

 Stanley Recipe File | Christmas 2014

Ingredients
200g dark chocolate
¼ cup milk, warmed
½ cup drained morello cherries, juice reserved
½ cup drained maraschino cherries, juice reserved
2L good quality vanilla ice-cream
¾ cup dessicated coconut, toasted
¾ cup reserved morello cherry juice
¼ cup maraschino cherry juice 2 tablespoons castor sugar

Fresh cherries to serve.

Ingredients

Method

Line base and sides of an 8 cup capacity terrine mould with 2 to 3 layers of plastic wrap, allowing sides to overhang.

Line a baking tray with baking paper.

Place chocolate in a heatproof bowl over a saucepan half filled with simmering water (ensure bowl doesn’t touch water). Stir until melted.

Pour half the chocolate onto prepared tray and spread until set. Break into 1 to 2 cm pieces.

Add milk to bowl with remaining melted chocolate. Stir over saucepan of simmering water until a smooth sauce forms.

Cool. Store in an airtight container in refrigerator until required.

Chop morello and maraschino cherries. Place in a bowl and toss to combine.

Remove icecream from freezer and set aside to soften slightly. Transfer to a large bowl.

Add chocolate pieces, chopped cherries and ½ of coconut, fold to combine. Spoon into prepared terrine and smooth surface. Cover with plastic wrap 7 freeze for 4-6 hours or until firm.

Combine cherry juices & sugar in a saucepan over medium heat and stir until sugar dissolves 7 mixture boils. Reduce heat to low and simmer for 10-12 minutes or until syrupy. Cool.

Meanwhile, stir chocolate sauce in a heatproof bowl set over a saucepan half filled with simmering water until warm. Transfer to a serving jug.

Turn icecream onto a chopping board and cut into 3cm thick slices. Place on plates and drizzle with cherry syrup. Garnish with remaining coconut. Serve with fresh cherries & warm chocolate sauce.

Serves 8

 

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