Fast coconut ice cream with hot cherries

Name: Fast coconut ice cream with hot cherries
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 100 g Milk cream crunchy chocolates with coconut; 500 g Whipped cream; 1 tin(s) (400 g) sweetened condensed milk; 1 glass (720 ml) Cherries; 1 coated tablespoon of cornflour; 6 TABLESPOONS Almond liqueur; 7-10 Tbsp Mint and icing sugar; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

100 g Milk cream crunchy chocolates with coconut
500 g Whipped cream
1 tin(s) (400 g) sweetened condensed milk
1 glass (720 ml) Cherries
1 coated tablespoon of cornflour
6 TABLESPOONS Almond liqueur
7-10 Tbsp Mint and icing sugar
7-10 Tbsp Cling film

Directions

1
Chop 75 g chocolates. Whip the cream until stiff, fold into the condensed milk with the chocolates. Rinse a box or ice cream mould (approx. 1 litre) cold, line with foil. Pour in the cream mixture, cover and let it freeze overnight.
2
Pour the cherries into a sieve and collect the juice in a pot. Bring juice to the boil. Stir starch with liqueur until smooth. Stir the starch into the boiling juice, let it simmer for about 1 minute while stirring. Stir in cherries and let cool down.
3
Halve the rest of the chocolates. Dip the ice cream mould briefly in hot water, turn it over and remove the foil. Cut the ice cream into slices. Serve with cherries and pralines. Decorate with mint and dust with icing sugar.