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Cherry & kirsch ice-cream

Agnes B Marshall
A really creamy cherry ice-cream made from a traditional recipe from 1885
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine English
Servings 4


  • For the custard
  • 570 ml/ 2 1/2 cups milk or half and half milk and single cream
  • 115 g/ 1/2 cup sugar
  • 7 egg yolks
  • For the ice-cream
  • 450 g/ 1lb cherries
  • 285 ml/ 1 1/4 cups) water
  • 1/8 teaspoon almond extract
  • 75 g 1/3 cup sugar
  • juice of 1 1/2 lemons
  • red food colouring
  • 570 ml/ 2 1/2 cups custard
  • 2 tablespoons kirsch


  • For the custard
  • Put the milk (or milk and cream) in a pan and let it come to the boil.
  • Set aside and allow to cool slightly then pour it onto the sugar and yolks in a basin and mix well.
  • Return it to the pan and keep stirring until it thickens and clings well to the spoon, but do not let it boil.
  • Pass it through a tammy, hair sieve or strainer. Let it cool in fridge overnight.
  • For the ice-cream
  • Stone the cherries, break the stones and take out the kernels.
  • Cook the cherries and kernels for about 10 minutes in the water and sugar.
  • Pound them (Agnes really didn't like bits in her ice-cream!) and add the lemon juice and a little red food colouring.
  • Pass through a tammy cloth or hair sieve and add to the custard and kirsch and freeze.
  • If using a modern-day ice-cream maker churn time is about 25 minutes.