Cherry ripple sour-cream ice cream


Total time: 6hr 30m
Preparation Time: 30m

Servings
For 8 people


Nutritional Information

Contains 341 Kcal, 2g Protein, 23g Carbohydrates, 26g Fat


Ingredients

  • Cherry ripple
  • 50 g cherries
  • 20 g preserving sugar
  • 1 tbsp water
  • Sour-cream ice cream
  • 100 g sugar
  • 1 organic lemon
  • 400 g crème fraîche
  • 2 dl cream
  • Grilled nectarines
  • 4 nectarines
  • 1 tbsp sugar

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Instructions

  • Cherry ripple

    Pit the cherries, place in a pan and mix with the jam sugar and water, bring to the boil, simmer for approx. 2 mins.
  • Puree the cherries, pass through a sieve into a measuring cup, allow to cool.
  • Sour-cream ice cream

    Grate the zest of half a lemon into a wide stainless steel bowl, squeeze out the juice, add. Stir in the crème fraîche and sugar.
  • Beat the cream until stiff, carefully fold into the mixture using a rubber spatula.
  • Cover and freeze for approx. 3 hrs., stirring twice.
  • Carefully fold in the cherry mixture using a fork, cover and freeze for a further 3 hrs.
  • Grilled nectarines

    Halve the nectarines, sprinkle the cut sides with sugar. Grill for approx. 3 mins. on each side on a griddle.
  • To serve

    Remove the ice cream from the freezer approx. 15 mins. before serving. Shape the ice cream into balls, serve on top of the nectarines.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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