Chocolate and orange. Chocolate and coffee. Chocolate and mint. All classic combinations and pair perfectly together. You may already know the next one on the list: chocolate and cherries. Together, they create a perfect balance between sweet and sour.
With the British summer (haha, no seriously where is it?) looming, I wanted to create a rich ice-cream that gave me the comforts of dark nights, roaring fires and absolute comfort while also reminding me of the beach, short shorts and driving with the car windows down.
Chocolate, for me, is one of my ultimate comforts. I particularly enjoy a salted chocolate and letting the chocolate melt on my tongue so I’m left with just the salt granules. Chocolate always reminds me of winter – I close the curtains as soon as it gets dark, grab a beer from the fridge and devour half a bar…who am I kidding, a whole bar of my favourite while watching a film.
I’m not the biggest fan of summer. A annual victim of hay fever make some resent the summer months so on the bad days, I yearn for the winter. For the snow, or the rain or just the morning frost. But in a bid to enjoy this summer, I’m using food to embrace it and this is where we get to this ice cream. It captures, for me at least, the extremes of two seasons and creates a perfect balance of the two.
I can enjoy summer because I love a good ice-cream but the cherries and chocolate reassure me that it’ll soon be winter once again.
This is a super-simple recipe, using just five ingredients and absolutely no fancy equipment.
Serves: Enough for 4. Just.
397g condensed milk (1 standard can)
350ml whipping cream
150g cherries, pitted.
100g chocolate, cut into pieces
Put the cherries and a splash of milk into a food processor and blitz until smooth. Just about 10 seconds will do. Put to the side.
In a bowl, whisk the whipping cream with a hand or electric whisk until stiff and smooth. This will probably take about 5 minutes with an electric whisk. In a seperate bowl, add the condensed milk and cherry puree. Mix together until fully combined and then fold this mixture into the cream until fully incorporated.
Pour the mixture into a tray of choice and sprinkle in half of the chocolate. most of it will sink, worry not.
Set into the freezer and leave for a few hours. Remove and scatter across the remaining chocolate. By this point the ice-cream should be set enough that the chocolate settles on the top. This will allow for even distribution of the chocolate throughout the ice-cream. Pop back into the freezer and leave overnight until you’re ready to serve.
TIP: This would be made into something extra special by turning it into an Affogato – pour a hot shot of espresso over the top for an Italian twist.