Burnt Brown Sugar Ice Cream With Cherries - cooking recipe

Ingredients

2/3 cup brown sugar
1/2 cup milk
2 cups heavy cream
6 large egg yolks
1 cup frozen pitted cherries, chopped, plus extra, to serve
None None mint leaves and powdered sugar, to dust

Preparation

Stir brown sugar and 2 tablespoons water in a medium saucepan over moderate heat until sugar dissolves. Bring to a boil. Reduce heat and simmer, without stirring, for 5-7 minutes, or until dark brown in color and slightly burnt. Carefully stir in combined milk and cream. Stir over heat until toffee dissolves and mixture is smooth.
Using an electric mixer, beat egg yolks in a medium heatproof bowl for 5 minutes, or until thick and creamy. Gradually beat hot milk mixture into egg yolks. Pour mixture into a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until mixture thickens slightly (don't boil or mixture will curdle).
Strain mixture into an 8 inch square cake pan. Cover surface of custard with plastic wrap and chill for 1 hour or until cold. Remove plastic wrap from surface of custard and discard.
Cover pan with plastic wrap and freeze for 3 hours or until partially frozen. Working quickly, spoon ice-cream into a food processor bowl and process until smooth. Pour back into pan. Cover and freeze for 3 hours or until partially frozen. Process again until smooth. Stir in cherries. Pour mixture into an 8 cup glass bowl. Cover and freeze overnight or until firm.
Dip bowl into hot water for 5 seconds. Turn ice cream out onto a serving plate. Top with extra cherries and mint leaves and dust with powdered sugar. Cut ice cream into wedges. Serve.