This delicious ice cream recipe is ideal for the current hot Summer weather. With the perfect blend of cherries and buttermilk, it offers an exceptional flavour combination.
1 litre of double cream
480 grams egg yolks
560 grams of caster sugar
1 litre of buttermilk
1kg bag of frozen cherries (you can use fresh cherries but will have to remove the stones by hand)
200g of caster sugar
1 vanilla pod
Bring the double cream to a simmer in a heavy based saucepan. Whisk together the egg yolks with the sugar and pour the cream over in a steady stream. Return to the pan and cook on a gentle heat until the mixture starts to thicken. This will happen at about 80C.
Chill in a bowl set over ice, pour in the buttermilk once it has cooled to ambient temperature and use a whisk to bring it together.
For the cherry jam put the sugar, cherries, and the vanilla pod (split open with the seeds scraped out into the mix) into a saucepan and reduce quickly, stirring continuously. The liquid will come out of the cherries and thicken a little. Cook out for about 10 mins on a moderate heat and then blitz in a high-powered blender. Chill down well before use.
Put the buttermilk ice cream base into an ice cream machine and churn until set. Pour into a pre frozen Tupperware and mix through the cherry ripple jam. Put into the freezer for at least 2 hours before serving.