This delicious ice cream recipe is ideal for the current hot Summer weather. With the perfect blend of cherries and buttermilk, it offers an exceptional flavour combination.

Ingredients

For the Ice Cream Base

1 litre of double cream

480 grams egg yolks

560 grams of caster sugar

1 litre of buttermilk

For the Cherry Ripple Jam

1kg bag of frozen cherries (you can use fresh cherries but will have to remove the stones by hand)

200g of caster sugar

1 vanilla pod

Method

Bring the double cream to a simmer in a heavy based saucepan. Whisk together the egg yolks with the sugar and pour the cream over in a steady stream. Return to the pan and cook on a gentle heat until the mixture starts to thicken. This will happen at about 80C.

Chill in a bowl set over ice, pour in the buttermilk once it has cooled to ambient temperature and use a whisk to bring it together.

For the cherry jam put the sugar, cherries, and the vanilla pod (split open with the seeds scraped out into the mix) into a saucepan and reduce quickly, stirring continuously. The liquid will come out of the cherries and thicken a little. Cook out for about 10 mins on a moderate heat and then blitz in a high-powered blender. Chill down well before use.

Put the buttermilk ice cream base into an ice cream machine and churn until set. Pour into a pre frozen Tupperware and mix through the cherry ripple jam. Put into the freezer for at least 2 hours before serving.