Name: Cherry almond ice-cream sandwiches with choc-fudge sauce
Yield: serving
Cuisine: Dessert
Ingredients: 450 g Cherry Time cherries; 80 g castor sugar; 2 tbsp water; 1 tin condensed milk; 2 tsp almond essence; 1 1/2 tsp Vanilla essence; 400 ml whipping cream; 226 g milk chocolate chopped; 3/4 cup whipping cream; 2 tbsp butter; 1/4 cup golden syrup; 2 tbsp cocoa powder; 1 tsp Vanilla essence; waffles readymade, or cookies

Recipe Disclaimer

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Ingredients (14)

450 g	Cherry Time cherries
80 g	castor sugar
2 tbsp	water
1	tin condensed milk
2 tsp	almond essence
1 1/2 tsp	Vanilla essence
400 ml	whipping cream
226 g	milk chocolate — chopped
3/4 cup	whipping cream
2 tbsp	butter
1/4 cup	golden syrup
2 tbsp	cocoa powder
1 tsp	Vanilla essence

TO MAKE SANDWICHES

waffles — readymade, or cookies

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Method:

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.