Cherry and almond biscotti ice-cream Recipe
Ingredients
670g jar pitted morello cherries, drained, syrup reserved
1 tablespoon caster sugar
170g packet almond biscotti, chopped
2 litres vanilla ice-cream
Cherry and almond biscotti ice-cream Recipe
Method
Step 1
Place syrup and sugar in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-high. Boil for 15 minutes or until a thick syrup forms. Set aside to cool completely.
Step 2
Chop cherries. Stir cherries, syrup mixture and biscotti through softened ice-cream (see note). Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving.
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