Cherry ripple sour-cream ice cream

Cherry ripple sour-cream ice cream

Total: 6 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 341 kcal
, Fat: 26 g
, Carbohydrate: 23 g
, Protein: 2 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cherry ripple

50 g cherries
20 g preserving sugar (Coop)
1 tbsp water

Sour-cream ice cream

1 organic lemon
400 g crème fraîche
100 g sugar
2 dl cream

Grilled nectarines

4 nectarines
1 tbsp sugar
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How it's done

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Cherry ripple

Pit the cherries, place in a pan and mix with the jam sugar and water, bring to the boil, simmer for approx. 2 mins.

Puree the cherries, pass through a sieve into a measuring cup, allow to cool.

Sour-cream ice cream

Grate the zest of half a lemon into a wide stainless steel bowl, squeeze out the juice, add. Stir in the crème fraîche and sugar.

Beat the cream until stiff, carefully fold into the mixture using a rubber spatula.

Cover and freeze for approx. 3 hrs., stirring twice.

Carefully fold in the cherry mixture using a fork, cover and freeze for a further 3 hrs.

Grilled nectarines

Halve the nectarines, sprinkle the cut sides with sugar. Grill for approx. 3 mins. on each side on a griddle.

To serve

Remove the ice cream from the freezer approx. 15 mins. before serving. Shape the ice cream into balls, serve on top of the nectarines.


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