Maple & Cherry Ripple Ice Cream
This Maple & Cherry Ripple Ice Cream is a dream! You can't go wrong with juicy black cherries and rich 100% pure Canadian maple syrup.
Ingredients
- 200 g fresh, or frozen cherries
- 2 tbsp 100% pure Canadian maple sugar
- 2 tbsp 100% pure Canadian maple syrup preferably Very Dark for its strong taste
- 397 g condensed milk (1 can)
- 1 tsp vanilla extract
- 500 ml double cream
Instructions
- Put your cherries and maple sugar into a saucepan, and heat gently until they’re melty and juicy. This should take about 5-10mins depending on whether you’re using frozen or fresh cherries.
- In a separate bowl, whisk your double cream until stiff peaks form. N.B. Be careful: you don’t want to over-whip the cream as it’ll turn lumpy, so as soon as it starts to hold its shape, stop the whisk!
- Pour the can of condensed milk into the bowl, along with the 100% pure Canadian maple syrup.
- Using a spatula, fold everything together gently, so as not to knock any of the air out.
- Once it is mostly combined, use your electric whisk once more to smooth out any lumps.
- Pour into a 1L Tupperware box, loaf tin, or other tub that will hold the quantity.N.B. At this stage, you can either add your cherries and swirl everything together before freezing or freeze your vanilla ice cream for 1-2 hours before adding the cherries. The latter will help avoid your cherries sinking to the bottom.
- Freeze for at least 6 hour or overnight. Serve in waffle cones, or in bowls with a wafer and fresh cherries.