Homemade vanilla ice cream with candied fruits and kirsch

Name: Homemade vanilla ice cream with candied fruits and kirsch
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g candied fruits, e.g. candied lemon peel, candied orange peel and cherries; 1-2 TABLESPOONS cherry brandy; 1 Vanilla pod; 300 ml Milk; 200 g Whipped cream; 4 Egg yolk (size M); 100 g Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g candied fruits, e.g. candied lemon peel, candied orange peel and cherries
1-2 TABLESPOONS cherry brandy
1 Vanilla pod
300 ml Milk
200 g Whipped cream
4 Egg yolk (size M)
100 g Icing sugar

Directions

1
Chop the candied fruit finely. Mix cherry brandy and fruits and let it stand for about 1 hour. Cut the vanilla pod lengthwise. Scrape out the pulp with the back of a knife. Bring the milk, cream, vanilla pod and pulp to the boil, remove from the heat and leave to stand for about 15 minutes.
2
Remove the vanilla pod.
3
Whip egg yolks and icing sugar until creamy light. Add vanilla milk while stirring and heat over low heat while stirring until the liquid is slightly absorbed (draw off to form a rose). Pour the vanilla mixture into a bowl and let it cool down.
4
Pour the mixture into an ice-cream maker and let it freeze semi-solid. Then fold in about 3/4 of the fruits and the kirsch. Fill the ice cream mixture into a rectangular form (approx. 9 x 13 cm). Sprinkle with remaining fruits and freeze for 3-4 hours.