Cherry ripple sour-cream ice cream
Ingredients
for 8 person
| 50 g | cherries |
| 20 g | preserving sugar (Coop) |
| 1 tbsp | water |
| 1 | organic lemon |
| 400 g | crème fraîche |
| 100 g | sugar |
| 2 dl | cream |
| 4 | nectarines |
| 1 tbsp | sugar |
How it's done
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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