Cherry ripple and amaretto no churn-ice cream
This recipe was originally written for Town & Country.
I’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really. I add a grown up spin to this by way of a good splash of Amaretto liqueur as well as crushed amaretti biscuits. Both work beautifully with the cherries which are in full seasonal swing. The boozy soaked cherries and additional amaretti crunch on the side is an optional addition of course but one I recommend especially if serving it as a pudding.
For the cherry ripple
200g cherries (plus extra to serve)
1 tbsp lemon juice
2 tbsp amaretto liqueur
For the ice cream
100g caster sugar
3 tbsp amaretto liqueur (plus extra to serve)
300ml double cream
70g amaretti biscuits, crushed (plus extra for serving)
70g almonds (plus extra for serving)
To make your cherry ripple remove the stones and roughly chop your cherries. Place into a small saucepan with the sugar and lemon juice and place over a low/medium heat for about 10 minutes. Then add your amaretto liqueur and allow to cool.
Transfer to a food processor or blender and blend until smooth. Place in fridge until chilled.
Preheat your oven to 180°C fan setting. Spread your almonds over a clean baking tray and roast for 8-10 mins checking half way through. Allow to cool before roughly chopping and adding to a small bowl with the crushed amaretti biscuits.
Separate your egg whites and yolks placing the whites in a large clean mixing bowl and the yolks into a small bowl.
Add the amaretto to the yolks and whisk using a fork.
Beat the egg whites using an electric whisk until fluffy then slowly add the sugar continuing to beat until the whites are stiff and glossy.
In a separate medium sized bowl whisk the cream until soft peaks form.
Fold the egg yolks into the cream. Then take roughly a quarter of your egg white mix and fold into the cream mix to loosen it.
Pour cream mix into the egg whites and fold gently adding your cherry ripple and chopped almonds and crushed amaretti biscuits half way through.
Pour into a freezer safe load tin or pyrex dish. Lightly cover with baking parchment and wrap in a tea towel or cover with a lid. Freeze overnight.
To serve remove the pips and slice a couple of handfuls of cherries. Place in a bowl and splash generously with amaretto liqueur. Allow them to steep for an hour or so.
Scoop ice cream into bowls. Add a spoonful of boozy cherries and crush over extra amaretti biscuits and almonds if you wish.
Ice cream will keep in the freezer for up to a month.