Cherry Bakewell ice cream
A Cherry bake well tart is a British classic made with a crisp buttery pastry encasing an almond frangipane and sweet cherry jam. This unique combination of fruit and nut is so delicious that is have transformed i into an ice cream too! This creamy ice cream has a light almond flavour studded with halved cherries and almond paste pieces all folded through a sweet and tangy cherry syrup and chopped almonds for extra crunch!
For the cream base:
400ml double cream
150ml whole milk
100g caster sugar
1 1/2-2tsp almond extract
80g chopped almonds
For the cherry syrup:
150g pitted cherries handful set aside
2tbsp lemon juice
For the almond paste:
100g ground almonds
100g icing sugar
1/2 tsp almond extract 1-2 tbpsp cold water
Place a large, deep container in the freezer to chill. I used a loaf tin 8cm deep, 16cm long and 10cm wide.
Begin by making the cherry syrup.
In a saucepan combine the sugar, lemon juice and cherries leaving a handful of cherries for use later. Stir to combine.
Over a high heat begin heating the mixture. Once hot place a lid on top and allow to simmer for 10 minutes. After 10 minute remove the lid and reduce to a medium heat.
Using the back of a spatula press down on the cherries breaking them down. Continue to break down the cherries and stirring over the medium heat until a fairly runny syrup with large cherry pieces has formed.
Set aside and allow to cool completely.
Next prepare the almond paste.
Stir together the ground almonds and icing sugar. stir in the almond extract and cold water. Add the water bit by bit pressing the mixture together just until a fairly hard almond paste forms.
Pit and half the remaining handful of cherries.
Coarsely chop the whole almonds.
In a large jug or bowl stir together the cream, milk, sugar and almond extract.
Break up the almond paste into pieces and stir into the cream mixture along with the chopped almonds, setting aside a small handful for later use.
Pour this cream mixture into the ice cream machine and leave churning for 25-30 minutes.
When the ice cream is ready pour half into the pre-frozen container.
Then pour on the cooled cherry syrup and 3/4 of the chopped almonds.
Pour on the rest of the ice cream.
Using a spatula fold the mixture combining the cherry syrup in the ice cream just enough to create a marbled effect.
Finally top the ice cream with the halved cherries and remaining chopped almonds.
Place in the freezer to firm up for at least 2 hours or overnight.
Finished! ready to eat whenever!