Kirsch Ice Cream with Red Summer Fruits from The Great Ice Cream Book by Jon Croft
Marinate the red fruits in a little Kirsch. Make the ice cream by beating the egg yolks and sugar together. Bring the milk to just boiling point and pour over the egg mixture, stirring continuously...
Ingredients
- 4 oz. (125 g.) each fresh strawberries, raspberries, redcurrants and stoned fresh cherries
- 3 egg whites
- 2 oz. (50 g.) melted butter
- 5 fl.oz. (150 ml.) Kirsch
- 4 oz. (125 g.) castor sugar
- ½ pint (275 ml.) double cream
- ½ pint (275 ml.) milk
- 4 egg yolks
- 2 oz. (50 g.) plain flour
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