Without ice cream in the world, there would be darkness and chaos. – Don Kardong
Rest assured, there’ll be none of that around here! With a tub of my Amarena cherry ice cream tucked away in the freezer, summer days will be anything, but dark.
To a child, a mall is a marvellous place, filled with temptations and especially if there’s a Carvel ice cream parlour. Growing up, this was our month end treat. I don’t recall there being too many flavours, but what there was, we loved. I’d head straight for the vanilla cone. I loved the caramel chocolate crunch the most. My mum’s favourite was cherry and almond, to this ice cream is for her.
There’e a history of ice cream eating stories dotted throughout my life. On a recent ‘girls only’ trip to Rome, my mum and I got re-acquainted with this cherry flavoured creamy dream in a quaint little gelateria overlooking the Colosseum. The view was unforgettable, the August heat intense, the gelato heavenly and the privilege of sharing it with my mum – an utter joy. This ice cream is for my mum.
The texture of this milky ice cream is lighter than a traditional ice cream. It’s is a simple egg-free vanilla ice cream that’s a doddle to make. If you choose to make up a basic vanilla bean ice cream, top with the caramel sauce that we made with the Salted pretzel brownies. As there are no added preservatives, it ‘s best to use within a week. Unfortunately I can’t guarantee that it’ll last that long!
Here’s another favourite – South Africa’s most favourite fridge pudding in ice cream form – Peppermint crisp ice cream pudding cake.
Amarena cherry ice cream with toasted almonds
- 500ml single cream
- 125ml full cream milk
- 80ml (1/3 cup) castor sugar
- half a vanilla bean, seeds scraped
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- a pinch of salt
- 50g almond flakes, toasted
- 3 tablespoons Amarena cherries, drained
- Place the cream, milk, sugar, vanilla seeds, and honey in a small saucepan. Heat gently until the sugar has dissolved. Remove from the heat and stir in a pinch of salt.
- Pour into a jug and set aside to cool to room temperature. Cover and chill overnight. Transfer to an ice cream maker and churn as per the manufacturer’s instructions.
- Fold the toasted almond flakes and cherries into the ice cream and spoon into a loaf tin. Cover with foil and freeze until firm. Drizzle with reserved cherry syrup and a few extra sweet cherries nestled on top.
- If you prefer a soft serve consistency, serve straight from churning.