Recipe – Cherry Ice-cream
300 gms whole milk
2 tbsp Cherry preserve
1 tbsp low fat cream (skip this if you want a low cal version)
3 egg yolks
1 tbsp sugar
1 tbsp Cherry liqueur (optional)
In a pot heat milk, sugar and cream together. Whisk the egg yolks separately. Temper the yolks with hot milk mixture, before adding the whole of it to the milk. Keep stirring till the mixture becomes thick (coats the back of a wooden spoon). Let it cool in a cold water bath, also stirring it constantly. This step is very important since the milk will still continue to cook and it might curdle. Strain the cooled mixture, refrigerate till cool.
Churn it in the ice-cream maker for around 30 minutes, depends on the manufacturer’s instructions. Transfer the churned ice-cream to a box with lid. Add the cherry preserve and cherry liqueur and mix it roughly with the ice-cream. Freeze for around couple of hours till firm.
Recipe – Quick Fudge Sauce
1 tbsp chocolate syrup (I used Hershey’s dark syrup)
10 gms or 1-2 squares of dark chocolate
1 tbsp water
Microwave all the ingredients for about 1 minute till everything is melted. Stir to mix. I microwaved it directly in the dish I was serving the sauce. Serve the Cherry Ice-cream with the fudge sauce and toasted sliced almonds.