|450 g||Cherry Time cherries|
|80 g||castor sugar|
|1||tin condensed milk|
|2 tsp||almond essence|
|1 1/2 tsp||Robertson's vanilla essence|
|400 ml||whipping cream|
|226 g||milk chocolate — chopped|
|3/4 cup||whipping cream|
|1/4 cup||golden syrup|
|2 tbsp||cocoa powder|
|1 tsp||Robertson's vanilla essence|
|waffles — readymade, or cookies|
Pit all your cherries by pulling the fruit apart by hand and removing the pips.
Add the cherries to a medium-sized pot along with caster sugar and water, then heat on medium-low until the sugar has dissolved and the cherries have broken down and released some juices (about 15 minutes).
Pour into a bowl and allow to cool.
Once cool, blitz your cherries in a food processor, leaving them slightly chunky to add texture to your ice cream.
In a small bowl, mix together the condensed milk, almond essence and vanilla essence. In another bowl or stand mixer, whisk the cream until stiff peaks form.
Slowly add the condensed-milk mixture and continue beating until creamy and smooth. Using a spatula, add 3/4 of the cherries to the cream mixture and stir well.
Transfer the mixture to a loaf tin or Tupperware tub.
Spoon the remaining cherries on top and gently swirl it in with a spoon to create a pattern. Cover tightly with cling wrap and freeze overnight or until the ice cream is your desired consistency.