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Sweet Cherry Cheesecake Ice Cream

Ingredients

  • 110g Unrefined golden caster sugar
  • 150ml Warm water
  • 0.5 Lemon(s) (juice)
  • 250g Cherries (fresh, Stoned)
  • 500g Mascarpone cheese
  • 0.5 tsp Almond extract

Directions

  1. Heat the sugar, water and lemon juice in a pan over a low heat until the sugar has dissolved completely.
  2. Bring to the boil and boil for 3 minutes. Reduce the heat, add the cherries and simmer gently for about 10 minutes until the cherries are soft.
  3. Remove from the heat and leave to stand until completely cold. Beat the mascarpone in a bowl to soften it.
  4. Beat in the syrup, juice from the cherries and the almond extract until combined. Spoon into a freezer proof container cover and freeze until required.
  5. Spoon into a freezer proof container cover and freeze until required. Transfer the ice cream to the refrigerator about 25 minutes before serving, to allow the ice cream to soften slightly.
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