Cherry-White Chocolate Ice Cream - cooking recipe

Ingredients

1 cup granulated sugar + 1 tbsp extra
1 lb cherries, pitted
2 tbsp vodka (optional)
4 cups vanilla ice cream
3.5 oz white chocolate, finely chopped
2.5 oz caramelized almonds, finely chopped

Preparation

Combine 3/4 cup water and 1 cup sugar. Stir over low heat until sugar dissolves. Add cherries. Bring to a boil, reduce heat and simmer, covered, for 10 mins, or until cherries are tender. Transfer cherries from liquid to a bowl and set aside.
Boil cherry liquid, uncovered, for 10 mins, or until syrup thickens slightly. Set aside.
Meanwhile, coarsely chop 1/2 the cherries. Combine with vodka, if using, and remaining sugar. Set aside for 10 mins. Drain, discarding liquid.
Let ice cream temper at room temperature for 10 mins, or until softened slightly. Transfer to a large bowl and gently fold in chopped cherries, chocolate and almonds. Transfer to a lined 5 1/2 x 8 inch loaf pan, cover and freeze overnight.
Wipe base and sides of loaf pan with a warm cloth then turn ice cream out onto a serving plate. Slice and serve with remaining whole cherries and syrup.