Black Forest Ice Cream (Print Version)
# Ingredients:
→ Cherry Topping
01 -
1lb (450g) cherries, fresh, pitted, and roughly chopped
02 -
2 tablespoons granulated sugar (adjust to preference)
03 -
2 teaspoons cornstarch (UK cornflour)
04 -
A couple of tablespoons of lemon juice
→ Frozen Cream Mixture
05 -
14oz (395g) can of sweetened condensed milk
06 -
2½ cups (600ml) of heavy cream, whipped
07 -
2 teaspoons pure vanilla extract
08 -
¾ cup chopped chocolate cake pieces
09 -
1 cup shaved milk or dark chocolate
# Instructions:
01 -
Heat cherries, sugar, and lemon juice in a medium pot over medium heat. Once it boils, bring the heat down and let it simmer for about 10 minutes until soft.
02 -
Mix 3 teaspoons of water with cornstarch to make a slurry. Slowly pour it into the cherries, stirring the whole time, until it thickens. Take it off the heat and let it cool off fully.
03 -
Using a balloon whisk or hand mixer, whip the cream until it looks soft and fluffy. Be careful not to overdo it.
04 -
Fold half of the condensed milk gently into the whipped cream. Then mix in the rest of the milk and the vanilla extract without deflating the airy cream.
05 -
Carefully fold in most of the chocolate shavings and cake pieces. Stir in ¾ of the cooled cherry topping, keeping the rest aside for later use.
06 -
Spoon half the mixture into a freezer-safe container. Drizzle half the leftover cherry sauce over it, swirl it with the back of a spoon, and sprinkle some of the saved chocolate. Repeat these layers.
07 -
Pop the lid on the container or cover it with plastic wrap. Freeze for at least 8 hours, or leave it overnight.
# Notes:
01 -
Taste the cherries and adjust sugar based on their sweetness.
02 -
Mix gently to keep the dessert light and airy.
03 -
You don't need a special ice cream machine for this.