There is nothing more soothing than a big helping of ice cream whilst slouched in front of the television at the weekend. Make this ice cream in the week, bang it into the freezer, and come Saturday-slouch-night, you will have the best ice cream. That is, of course, if you haven’t already devoured it mid-week!
ingredients (serves up to 6, depending on how generous you feel)
- 80ml Cherry Brandy
- 80ml espresso flavoured amaretto liqueur
- 100g caster sugar
- 500ml double cream
- 200g glacé cherries, roughly chopped
Note: For the boozy cherry syrup you will also need 80ml more Cherry Brandy and 100g caster sugar.
method
- Put the two alcohols into a smallish saucepan along with the sugar over a low heat. Heat, stirring constantly, until the sugar is dissolved. Do not, under any circumstances, allow the mixture to bubble or boil; you don’t want to burn off that boozy goodness. When the sugar is dissolved, remove from the heat and allow to cool completely.
- When the sweetened booze has cooled, put into a large mixing bowl or freestanding mixer with whisk attachment, along with the cream and whisk until soft, lazy peaks form. Fold in the cherries, ensuring that they are evenly dispersed, but without knocking out the air.
- Line a loaf tin with cling film and pour in your boozy cream. Freeze overnight until ready to serve.
- To make the boozy syrup, place the cherry brandy and sugar into a small saucepan and bring to the boil swirling the pan around. After allowing it to bubble for about a minute or two, remove from the heat. To serve the ice cream, remove from the loaf tin, slice it into desired slabs, and pour the syrup - hot or cooled - on top of the ice cream.
