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  • Timer Prep 400 min
    Cook 5 min
  • Chart 518.0 cal/
  • Chef hat Easy


Bruise the cardamom pods. Break the dark chocolate into pieces. Stone and roughly chop the red cherries.


  1. 1 Put the chocolate in a heavy-based pan with the milk and cardamom pods. Heat gently, stirring occasionally, until the chocolate has melted.
  2. 2 Whisk together the egg yolks and sugar in a heatproof bowl.
  3. 3 Bring the milk almost to the boil, strain it onto the egg yolks and whisk to combine.
  4. 4 Return the mixture to the pan and stir over a gentle heat until the custard has thickened slightly and coats the back of a spoon (don’t allow it to boil or it will curdle).
  5. 5 Pour into a bowl, cover the surface with cling-film. Leave to cool.
  6. 6 Softly whip the cream and fold it into the chocolate custard.
  7. 7 Transfer to a freezer-proof container with a lid and freeze for 2-3 hours, until the custard has firmed up around the edges.
  8. 8 Beat until smooth, then return to the freezer for another 2 hours.
  9. 9 Beat again until smooth, then fold in the cherries.
  10. 10 Freeze for 1 hour, or until firm.
  11. 11 Transfer the ice cream to the fridge 20 minutes before serving, in wafer cones if you like.