I’ve attempted to recreate the Sour Cherry Ice Cream I tried at Boho Ice Cream in Weymouth which, I have to say, is my favourite, ever, flavour. I’ve had a bit of a nightmare trying to get hold of the Sour Cherry Coulis, or any Sour Cherry flavouring and eventually used Morello Cherry Fruit Puree from a specialist supplier (who I buy my chocolate from) Keylink. It’s pretty good, not quite as sour as Boho’s but still damned good. It’s also a really easy base.
The Cherry Ripple is on the right of the picture, the one on the scoop
200ml whipping cream
125ml double cream
125ml whole milk
120 caster sugar or Sukrin
200ml morello or sour cherry fruit puree (Ravifruit is a good brand)
50g dark chocolate chips
- Mix together the whipping cream and double cream, chill.
- In a saucepan gently heat the whole milk and sugar or sukrin until dissolved then bring to the boil for a second to ‘scald’ the milk and remove the raw milk flavour. Allow to cool.
- Once cool, mix together the milk and cream mixtures and churn in an ice cream maker until the ice cream is almost ready – holding it’s shape but still soft – swirl in the morello cherry puree to make a ‘ripple’ effect, don’t mix it in too much as you want to see the demarkation in colour.
- Stir in the dark chocolate chips, transfer to a tupperware container and freeze.