Cinnamon ice cream with winter cherries

Ingredients for 6 servings:

• 3 eggs
• 3 egg yolks
• 60 g sugar
• ¾ tsp cinnamon
• 150 g amaretti biscuits
• 400 ml cream
• 1 jar sour cherries
• 1 cinnamon stick(s)
• 1 star anise
• 3 tsp cornstarch
• 1 lemon(s)
• Chocolate shavings
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 50 minutes

Festive dessert

For the ice cream: Beat the eggs, egg yolks, sugar, and cinnamon with a hand mixer until frothy. Crumble the amaretti biscuits and whip the cream until stiff peaks form. Alternately stir both ingredients into the egg foam. Pour the mixture into a loaf pan lined with cling film and leave to set in the freezer overnight. For the winter cherries: Simmer the juice from the jar with the cinnamon stick and star anise uncovered for about 15 minutes, then thicken with a little water and cornstarch. Season to taste with the lemon juice and a little sugar. Add the sour cherries and bring to a boil briefly. Then let the sauce cool. Remove the ice cream from the freezer about 30 minutes before eating and cut into slices. Pour the cherry sauce into a dessert bowl, arrange ice cream slices on top, and decorate with chocolate shavings.