Roasted Cherry Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard, made a little lighter and streaked with sweet cherries roasted until soft and syrupy. Deep red, jammy and summery.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- roasting tin
- cherry stoner (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 4.7 g |
| Carbohydrate | 32.1 g |
| of which sugars | 29.7 g |
| of which free sugars | 18.8 g |
| Fat | 20.4 g |
| of which saturates | 12 g |
| Fibre | 1.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Cherries
- 500 g sweet cherries, stoned
- 70 g caster sugar
- 1 tbsp lemon juice
Custard
- 360 ml double cream
- 240 ml whole milk
- 80 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 5 large egg yolks
- ½ tsp vanilla
- 1
Roast the cherries. Heat the oven to 220 °C (200 °C fan). Toss the cherries with 70 g sugar in the tin and roast for 25 min, stirring once, until soft and sitting in syrup. Stir in the lemon juice, mash roughly and chill; roasting intensifies the fruit and cooks off water.
- 2
Make the custard. Warm the cream, milk and salt until steaming. Whisk the yolks with 80 g sugar, whisk in two ladles of hot dairy and pour back into the pan.
- 3
Cook. Over low heat, keep the custard moving until it thickens and reaches 77-80 °C. Do not let it simmer.
- 4
Chill. Pour through the sieve, stir in the vanilla and cool the bowl in iced water before refrigerating for a minimum of 4 h.
- 5
Churn and ripple. Churn until thick, then fold in the cold cherries and their syrup in streaks rather than mixing fully.
- 6
Freeze. Freeze for at least 4 h, and enjoy within a week.
Storage
Freeze, covered, for up to 1 week.
