Cherry-White Chocolate Ice Cream

1. 1

   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.

2. 2

   Boil cherry liquid, uncovered, for 10 mins, or until syrup thickens slightly. Set aside.

3. 3

   Meanwhile, coarsely chop 1/2 the cherries. Combine with vodka, if using, and remaining sugar. Set aside for 10 mins. Drain, discarding liquid.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.