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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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