Fantastic crop of cherries this year, after 2 years of none.
With the yellow and red cherries, I have made
- Cherry, Vanilla and Lavender Jam
- Cherry Pie Filling
- Cherry and Cinnamon Samosas
and have about 10kg of frozen, stoned fruit to do something else with later.
Now the luscious dark red cherries are ripening. We have eaten handfuls of them just as they are, dripping with juice and with a lovely mix of sharpness and sweetness. Every day of sunshine sees them getting darker and sweeter.
This evening I picked some especially for making my version of Ben & Jerry’s Cherry Garcia – fabulous flavour and not too bad on the calories (well I hope not, it IS a fast day…)
I suppose strictly this can’t be called Ice Cream, as it is made with Fromage Frais, not Cream. I decided on Gelato, as this has a softer texture, and is lower fat. Yummy.
Please note this recipe contains raw egg.
The calorie count is incorrect in the Recipe Card. On MyFitnessPal it came out to nearly 200 calories a serving! oops. If I can figure out what it doesn’t like, I’ll correct it.
- 50g dark chocolate
- 100g Bing cherries
- 15ml kirsch liqueur
- 2 eggs
- 50g soft brown sugar
- 500g fromage frais
- Pre-chill the ice-cream maker.
- Halve the cherries and put in a bowl with the kirsch, then refrigerate until needed.
- Chop the chocolate, then refrigerate.
- Whisk the eggs until light and fluffy.
- Add the sugar and fromage frais and mix with the whisk.
- Pour into the ice cream maker.
- Shortly before the ice cream is ready, add the cherries and chocolate and leave to mix for a couple of minutes longer.
- Transfer to a plastic container with lid and put in the freezer to firm up, for up to about 30 minutes, then serve.
- Best made shortly before serving.
- If freezing for a longer time, remove from the freezer about 10 minutes before serving so that it can soften enough to scoop.
- Serving based on 2 good sized scoops.
- Please note: this recipe contains raw egg.
