2020-04-01 Good Housekeeping South Africa

18 GH SPECIAL RECIPE EDITION 2020

Cherry & Cassis

Ripple Ice Cream

Using frozen cherries saves the fiddle

of pitting them, but if you do use fresh

cherries, weigh them after pitting!

Hands-on Time 25 minutes, plus overnight

freezing Cooking Time About 5 minutes

Makes About 900ml Serves 8

FOR THE ICE CREAM

175g frozen or fresh cherries

150g caster sugar

200g cream cheese

4 tbsp cassis liqueur

2 tsp vanilla paste

finely grated zest of 2 lemons

400ml double cream

FOR THE CHERRY RIPPLE

125g frozen or fresh cherries, chopped

40g caster sugar

2 tbsp lemon juice

1 tbsp cassis liqueur

1 tbsp cornflour

TO SERVE OPTIONAL

waffle cones

1. To make the ice cream, whizz cherries,
   caster sugar, cream cheese, cassis, vanilla
   paste and lemon zest in a blender until
   smooth. Add double cream and whizz
   again until combined. Churn cream mixture

in an ice-cream machine until frozen and

nearly solid (about 1 hour).

2. Meanwhile, make the cherry ripple. In
   a pot, mix all ingredients with 2 tbsp water.
   Bring slowly to the boil, stirring occasionally,
   until sauce thickens. Cool.


3. Empty the semi-set ice cream into a loaf
   tin or freezer-proof container, marbling
   through the cherry ripple as you go. Cover
   and freeze for 8 hours or, ideally, overnight,
   until solid. Serve.
   EACH SERVING About 1 930kJ, 3g protein,
   33g fat (21g saturated), 35g carbohydrate
   (33g total sugars), 1g fibre.
   GET AHEAD Make up to 1 month ahead
   and store in the freezer.

0420_GHE_016_021_trending frozen.indd 3 2020/03/05 2:47 PM

18 GH SPECIAL RECIPE EDITION 2020

Cherry & Cassis

Ripple Ice Cream
Using frozen cherries saves the fiddle
of pitting them, but if you do use fresh
cherries, weigh them after pitting!

Hands-on Time 25 minutes, plus overnight
freezing Cooking Time About 5 minutes
Makes About 900ml Serves 8

FOR THE ICE CREAM
175g frozen or fresh cherries
150g caster sugar
200g cream cheese
4 tbsp cassis liqueur
2 tsp vanilla paste

finely grated zest of 2 lemons

400ml double cream

FOR THE CHERRY RIPPLE

125g frozen or fresh cherries, chopped

40g caster sugar

2 tbsp lemon juice

1 tbsp cassis liqueur

1 tbsp cornflour

TO SERVE OPTIONAL

waffle cones

1. To make the ice cream, whizz cherries,
   caster sugar, cream cheese, cassis, vanilla
   paste and lemon zest in a blender until
   smooth. Add double cream and whizz
   again until combined. Churn cream mixture

in an ice-cream machine until frozen and

nearly solid (about 1 hour).

2. Meanwhile, make the cherry ripple. In
   a pot, mix all ingredients with 2 tbsp water.
   Bring slowly to the boil, stirring occasionally,
   until sauce thickens. Cool.


3. Empty the semi-set ice cream into a loaf
   tin or freezer-proof container, marbling
   through the cherry ripple as you go. Cover
   and freeze for 8 hours or, ideally, overnight,
   until solid. Serve.
   EACH SERVING About 1 930kJ, 3g protein,
   33g fat (21g saturated), 35g carbohydrate
   (33g total sugars), 1g fibre.
   GET AHEAD Make up to 1 month ahead
   and store in the freezer.