AFC Bournemouth
Our latest club recipe has a special Cherries theme and is one that Junior Cherries are going to enjoy.
Try making ice cream this summer and enjoy it in the warmer weather.
Ingredients
- 425g can pitted cherries in syrup, drained (keep the syrup)
- 600ml double cream
- ½ a 397g can of condensed milk
- Optional - shortbread biscuits, cones and extra cherries, to serve
You will need a mixing bowl, a loaf tin with parchment paper, a food processor and a whisk.
Method
- Line a 900g loaf tin with parchment paper.
- Tip the cherries into a food processor with 2 tbsp syrup from the tin, blend to a purée.
- Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée.
- Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée then repeat the layers until you’ve used all the ingredients up.
- Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or scoop for balls to fill ice cream cones.
Allergens: Contains gluten & milk. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.
