· 425 g can pitted cherries in syrup (reserve the syrup)
· ½ teaspoon rose water
· 3 cups double cream
· 200 g condensed milk
· 100 g bar of darkish chocolate
· Shortbread biscuits and additional cherries
Line a loaf tin with parchment or cling movie. Tip the cherries right into a meals processor with two tablespoons syrup from the tin, add the rose water and mix to a puree. Whip the cream till it holds comfortable peaks, stir within the condensed milk and half the cherry puree. Pour roughly a 3rd of the combination into the loaf tin, swirl by way of a few of the puree and scatter with chocolate, then repeat the layers till you’ve used all of the components up. Freeze for a minimum of 4 hours. Prove the ice cream, slice and serve with biscuits and additional cherries.