Cherry ripe sundae with cherry spider | Gourmet Traveller

Ingredients

• To serve: good-quality vanilla ice-cream
• To serve: lemonade
• Cherry ripe ice-cream
• 1.2 litres milk
• 300 ml pouring cream
• 400 gm desiccated coconut
• 100 gm cherries, pitted, coarsely chopped
• 100 ml condensed milk
• 75 gm dark chocolate (70% cocoa solids), finely chopped
• 180 gm caster sugar
• 7 egg yolks
• Cherry syrup
• 350 gm caster sugar
• 200 gm cherries, pitted
• 60 ml sour cherry syrup, or to taste (see note) (¼ cup)