- 300 gr milk
- 1 tspn vanilla flavour
- 4 egg yolks
- 25 gr white sugar
- 550 gr jar cherries
- 50 gr dark chocolate
- Mix some of the cold milk with the egg yolks and sugar.
- Warm the remainder of the milk with the vanilla flavour.
- Pour some of the warm milk in to the eggs to warm them up, pour back in the big pot and bring to 75°C while stirring until the crème anglaise noticeably thickens without boiling.
- Cool the mixture down and store in the fridge until fully cold.
- Drain the jar of cherries.
- Reduce the liquid from liquid from the cherry jar until thick and syrupy. Cool down to room temperature.
- Blitz the cherries in a food processor. Mix the reduction and cherries with the custard and allow to cool completely in the fridge, possibly overnight.
- Churn in an ice cream machine according to the machine’s instruction.
- Grate the dark chocolate and sprinkle it over the ice cream when serving.
Make the ice cream base ahead of time to allow it to cool completely in the fridge before churning, preferably overnight.
The absence of any flour or custard powder means that the crème anglaise can’t be boiled or you will end up with milky scrambled eggs.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon. At 75°C, they egg yolks are cooked enough to be safe to eat.
The amount of sugar is to taste.