Almond & cherry bakewell ice cream
Tastes really quite like you’d expect, poppet. And that would be utterly spectacular, of course. But don’t just take my word for it – have a go yourself.
|10 minutes, plus freezing time
- Pour the custard and double cream into a bowl, then fold in the icing sugar crumbled Bakewell and cherries. You can leave it as it is, or quickly blitz it with a hand blender if you prefer a smoother texture.
- If you have an ice cream machine, follow the maker’s instructions. Otherwise, pop the mixture into shallow, freezer-proof container, cover and freeze. After about an hour, give it all a good mix with a fork or whisk (this helps break up any crystals in the ice cream) and freeze again. Keep doing this every half hour or so until it’s completely frozen.
- When you’re ready to serve, let it sit for 5 minutes at room temperature to soften. You might like to follow my lead and pop a cherry on top of each scoop for decoration, but don’t feel obliged, dear.
Take my instructions as a guide, duck, and express your culinary creativity.