Black Forest Ice Cream...

As you're reading this post, I'm sitting in France. Two weeks in an old farmhouse, relaxing, reading, eating good food, drinking good wine, roaming the local brocantes for goodies and visiting markets for fresh food. We're spending two weeks of bliss in the French countryside. No package holiday for me (ever!) as that's pretty much my idea of hell along with open plan offices. Instead I'm getting to know this part of France (France is a big place and there are of course many regions I've never been to) and spending time with my family taking things as they come and enjoying each day as it happens. We've already had some very hot weather as well as thunder storms and I'm loving the fact that I feel more connected to these changes here than I would back home in London. 

I actually meant to post this recipe ages ago (if you follow me on Instagram you will know when I made this ice cream), but events took over and, well, I never got around to it. The weeks before our holiday had been energy-sucking and things were getting me down. During the last week I spent three nights not being able to sleep (suffering from bouts of insomnia does come in somewhat handy though when driving through the night I discovered) and days feeling like a bag of nerves. I had deadlines to fulfil and at the same time found it incredibly difficult to concentrate on each task without letting thoughts of all the other things I needed to do overwhelm me. So no, I didn't post this recipe and I never got round to doing another post I had planned either... 

Since cherry season doesn't last forever though, I decided to post this whilst on my holiday - not something I'd usually do, but I just feel it's justified on this occasion. So, I hope you like the idea of a "black forest ice cream" - in other words, I've taken the idea of a black forest cake and turned it into ice cream. 

Ingredients:

  • 600ml single cream
  • 6 egg yolks
  • 150g sugar
  • 1 vanilla pod
  • 400g cherries
  • 1tbsp sugar
  • 100g very dark chocolate
  • 50ml double cream

How it's done:

I made my ice cream with the help of an ice cream churner, but there are many recipes for no-churn vanilla ice cream you could use for the base.

Also, you should make the cream (custard) for the ice cream the day before to give it time to completely chill before putting it into the ice cream maker.

  • put the cream and scraped out vanilla seeds into a large pot and bring to a boil
  • in the meantime, whisk the egg yolks and sugar until pale
  • now slowly pour the hot cream into the egg mixture whilst continuously whisking
  • pour the whole mix back into the pot and heat on a low heat whilst constantly stirring
  • the cream is ready when it's coating the back of your (wooden) spoon
  • once done, pour the cream into a clean bowl, cover with cling film (right onto the cream to prevent it from forming a skin) and leave to cool before putting it into the fridge to chill
  • next half the cherries and take out the stones
  • preheat your oven to 200C
  • put the cherry halves onto a baking tray open side up and dust with the tbsp of sugar
  • put into the oven and roast for 20 minutes stirring them once after 15 minutes
  • take the cherries out of the oven and leave to cool
  • pour the completely cooled custard into your ice cream maker and leave to churn for 20 minutes
  • in that time make the chocolate ganache that will be mixed into the ice cream by chopping the chocolate into small pieces first
  • bring the cream to a boil and then add to the chocolate whilst stirring
  • leave the chocolate to cool
  • after 20 minutes of churning, add the cherries
  • churn for another 5 minutes
  • transfer the ice cream into the container you're looking to serve it in
  • now slowly add the chocolate whilst gently stirring it into the ice cream
  • put the ice cream back into the freezer for two hours

PS: There are still spaces left for the (food) styling & photography workshop on 20th August in London where Aimee from Twigg Studios and I will be teaching for a whole day. Click HERE for details and to sign up!