John Myers
Ingredients for 4 servings:
- 300 g sour cherries, pitted and drained
- 200 ml sour cherry juice
- 400 ml port wine
- 100 g sugar
- 125 g double cream
- 4 egg yolks
- 100 g white chocolate
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 50 minutes
Extremely rich
Boil the sour cherries with the cherry juice and port wine for 30 minutes until bubbling. Let cool slightly, then puree. Place everything in a metal bowl, mix with the sugar and egg yolk, and heat in a double boiler, stirring constantly, until the mixture begins to set. Let the ice cream mixture cool to room temperature and stir in the double cream. Place in the freezer for at least 4 hours. For one hour, stir the mixture thoroughly with a whisk every 20 minutes. It will then be firm. For the sauce, break the chocolate into pieces and melt it in a double boiler. Procedure: First, melt the sauce in a double boiler, then remove the ice cream from the freezer. Then pour the sauce over the ice cream.
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