Cherry almond ice-cream sandwiches with choc-fudge sauce

Cherry Time
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PARTNER CONTENT with Cherry Time. These sweet mouthfuls are bursting with fruity flavour, creaminess and crunch. Cherries and almond essence make a heavenly pairing in the ice cream, while the devilish hot choc-fudge sauce brings everything together in a passionate embrace.

By Independent Contributor October 30 2020
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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 Robertson's 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 Robertson's vanilla essence
waffles — readymade, or cookies
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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.

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