Posted on

Frozen Cherry And Almond Ice-cream Loaf

Rich and creamy caramel-flavoured home-made ice-cream turned into a special occasion or festive treat with toasted almonds and cherries.  If time does not allow to make the ice-cream from scratch, you can certainly use 2 liter good quality shop-bought ice-cream.

250 ml white sugar
125 ml water
25 ml custard powder
125 ml milk
3 large eggs
100 g red glace cherries, quartered
100 g flaked almonds, lightly toasted
2,5 ml almond essence
pinch salt
750 ml cream

To garnish and serve
cocoa powder
Hot or cold Home-made Chocolate Sauce

    1. Place the sugar and water in a small saucepan and stir over a moderate heat until the sugar has melted.
    1. Turn up the heat, boil the syrup without stirring until golden brown and remove from the heat.
    1. Blend the custard powder, milk and eggs and add the syrup, beating well with a whisk, until evenly combined. Return to the saucepan and cook over moderate heat, stirring continuously, until the sauce starts to boil and thicken – do not be concerned if the mixture seems a bit curdled at any stage but continue beating vigorously until it becomes smooth and thickened. Refrigerate until quite cold.
    1. Add the cherries, almonds, almond essence and salt and mix well.
    1. Beat the cream until thick and fold the mixtures together until evenly combined.
    1. Pour into a loaf tin and freeze for at least 6 to 8 hours or overnight until solidly frozen.
    1. Loosen the sides carefully and turn out the frozen loaf. If necessary, wipe over the base of the tin with a cloth dipped in boiling water to release the loaf, and freeze again.
  1. When ready to serve, dust the top with cocoa powder, place on a serving platter and slice.

Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 543.

Frozen Cherry & Almond Ice-cream Loaf