Recipe – Cherry and Chocolate Ice-cream
300 gms whole milk
1 cup fresh cherries, pitted
1 tbsp low fat cream (skip this if you want a low cal version)
3 egg yolks
1 tbsp sugar
1 tbsp dark chocolate savings or use finely chopped chocolate
Mix the cherries with sugar and gently boil it for about 5 minutes till it’s soft. Let it cool.
In a separate 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, and add the cherry mixture, refrigerate till cool.
Churn it in the ice-cream maker for around 30 minutes, depends on the manufacturer’s instructions. Add the chopped chocolate at the end of of churning. Transfer the churned ice-cream to a box with lid. Freeze for around couple of hours till firm.