Homemade Cherry Ripple Ice-cream | Simple Summer Desserts | Coles скачать в хорошем качестве

Homemade Cherry Ripple Ice-cream | Simple Summer Desserts | Coles

Ice-cream is a favourite for summer, and our cherry ripple ice-cream will cool you down from the inside. It uses seasonal cherries and cream cheese for a rich, creamy texture. Serve it with a tasty cookie crumble for crunch. Full recipe https://www.taste.com.au/recipes/cher.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more summer desserts check out the full playlist    • Simple Summer Desserts  . Cherry ripple ice-cream Makes about 8 cups (2L) Prep 20 mins (+ 6 hours freezing time) Cooking 25 mins 2½ cups (625ml) thickened cream 250g spreadable cream cheese 1 cup (250ml) milk 8 Coles Brand Australian Free Range Egg yolks 1 cup (220g) caster sugar 3 Arnott’s Butternut Snap Cookie biscuits, crushed Cherry ripple 500g fresh cherries, halved, stones removed ¹⁄³ cup (75g) caster sugar ¼ cup (60ml) water 1 tsp almond essence 1 To make the cherry ripple, place the cherries, sugar and water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until cherries soften and mixture reduces by half and thickens. Set aside to cool. 2 Process the cherry mixture in a food processor until smooth. Add almond essence and process until combined. 3 Combine the cream, cream cheese and milk in a large saucepan over medium-low heat. Bring just to a simmer and remove from heat. 4 Use an electric mixer to beat the egg yolks and sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until custard coats the back of a spoon. Set aside to cool. 5 Add half the cherry ripple and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm. 6 Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining cherry ripple. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and cherry ripple. Cover with foil and place in the freezer for 3 hours or until firm. 7 Preheat oven to 180°C. Line a baking tray with baking paper. Spread the biscuit crumbs over the lined tray. Bake for 5 mins or until lightly toasted. Set aside to cool. 8 To serve, scoop the ice-cream into serving bowls and sprinkle with the biscuit crumbs. PER ½ Cup • 2g protein • 13g fat (8g saturated fat) • 14g carb • 0g dietary fibre • 178 Cals (746kJ) Watch now White Chocolate & Mango Baked Cheesecake Slice:    • White Chocolate & Mango Baked Cheesecake S...   Homemade Vegan Ice Cream Bars 3 Ways:    • Homemade Vegan Ice Cream Bars 3 Ways | Sim...   Nougat Ice Cream Cake Bombe:    • Nougat Ice Cream Cake Bombe | Simple Summe...   Berry Frozen Cheesecake:    • Berry Frozen Cheesecake | Simple Summer De...   For more recipes and inspiration, visit: https://www.coles.com.au/recipes-insp... For homemade creations, tips and recipe advice, visit:   / colescookingclub   For more trending recipe content and cooking hacks, visit:   / colessupermarkets