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Cherry and almond biscotti ice-cream
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Prep Time:
380 minutes
Cook Time:
20 minutes
Total Time:
400 minutes
Festive pink ice cream - Perfect for Christmas dessert!
Ingredients:
  • 670g jar pitted morello cherries, drained, syrup reserved
  • 20.00 gm caster sugar
  • 170g packet almond biscotti, chopped
  • 2 litres vanilla ice-cream
Instructions:
  • In a small saucepan over medium heat, combine syrup and sugar. Cook and stir for 3 to 4 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Then, reduce heat to medium-high and boil for 15 minutes until a thick syrup forms. Allow to cool completely.
  • Chop cherries. Mix them with syrup mixture and biscotti into softened ice-cream. Transfer mixture back into the tub, or into a greased and lined pan of your choice. Smooth the surface, cover with plastic wrap to prevent ice crystals, and freeze overnight until firm. Allow the ice-cream to sit at room temperature for 5 minutes before serving.

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