Cherry Ice Cream

Ingredients

• 2 cups of cherries, pit and stem removed
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 500ml whole milk
• 250ml heavy cream
• 1 egg yolk
• 150g granulated sugar
• 16g corn starch

1. Roughly chop the cherries and add them to a bowl. Mix with 2 tablespoons of sugar and the lemon juice. Leave to macerate while you make the ice-cream.
2. In a medium saucepan, combine 250ml of the milk and all of the cream. Warm over medium heat, but do not bring to a boil.
3. Meanwhile, whisk the remainder of the milk with 150g of sugar and the cornstarch until fully combined. Reduce your stovetop heat, then stir this mixture into to the warmed milk until it thickens slightly.
4. In a medium bowl, whisk the egg yolk. Temper the egg yolk by slowly adding a few ladlefuls of the milk mixture into the egg yolk. Make sure to whisk constantly while you do this. Pour the egg yolk mixture into the saucepan, whisking to combine.
5. Remove the saucepan from the heat. Prepare an ice-bath; in a large bowl add ice with a bit of water. Then place a smaller bowl directly in the ice bath. Pour the mixture into the small bowl and stir until the mixture has cooled down completely.
6. Once cooled, strain the mixture, then add it to your ice-cream maker. Churn for about 30 minutes – or as per your ice-cream maker instructions.
7. In an airtight container, add about half of the ice cream to the bottom, then layer a few spoonfuls of the cherries on top. Spread the rest of the ice-cream on top, then add the rest of the cherries. Use a spoon or knife to swirl the ice-cream with the cherries.
8. Freeze overnight or for a few hours.