homegrown

Cherry Ripple Ice Cream

In our backyard we have lots of beautiful fruit trees. We grow satsuma plums, nectarines, peaches, pomegranates, lemons, blood oranges and my personal favourite CHERRIES! There is normally too much fruit to eat so what we don’t give away we turn in to jams, preserves and dried fruits. This cherry season I decided to try and make some cherry ripple ice cream for a refreshing summer treat. I found a simple base recipe using cream, milk, sugar and vanilla bean paste then added some cherry syrup while it was churning in the ice cream maker and layered more of the cherry syrup with the base in a container before putting it in the freezer.

Ingredients
Base
3/4 cup caster sugar
1 cup double cream
2 cups full cream milk
1/2 teaspoon vanilla bean paste

Cherry Syrup
1 1/2 cups of pitted cherries
1/3 cup caster sugar
a splash of water

Method
Place syrup ingredients in to a saucepan and cook on low heat until cherries are soft. Use a mesh sieve to push the cherries through to remove the skins. Refrigerate until cool. (Tip: do this the day before churning)

Put all of the ice cream base ingredients in to another saucepan on low heat until the sugar dissolves. Allow to cool and refrigerate until cold (Tip: do this the day before churning too!)

Place the ice cream base in your ice cream machine, add a bit of syrup so it turns pink and churn until it gets thick. Spoon a layer of ice cream in to a freezer container and pour over some cherry syrup, repeat until you’ve used up all of the base.
Freeze 🙂

Once it has frozen you can scoop it in to some waffle cones and enjoy on a hot day. Now it is satsuma plum season so time to think of some yummy plum recipes!

I am really loving my camera and starting to get the hang of taking photos that I am happy with. I still have no idea how to edit photos so haven’t even attempted that yet but one step at a time hey! If anyone has any photo tips/editing software suggestions let me know below!

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