Helado Selva Negra

Ingredientes

• 225 g sweet dark cherries (fresh or frozen, pitted )
• 50 g granulated sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 480 g heavy whipping cream (cold)
• 20 g cocoa powder (unsweetened )
• 1 teaspoon vanilla extract
• 397 g sweetened condensed milk
• 4 brownies (chopped into small chunks (about 1 cup))
• Dark chocolate shavings (for sprinkling)

Preparación

1. 1

   --- Make the cherry compote ---

2. 2

   Combine the cherries, sugar, lemon juice, almond extract, and salt in a medium saucepan over low to medium heat. 225 g sweet dark cherries, 50 g granulated sugar, 1 teaspoon lemon juice, 1/4 teaspoon almond extract, ⅛ teaspoon salt

3. 3

   Cook gently, stirring regularly, as the cherries release their juices and come to a simmer.

4. 4

   Once simmering, cook for around 10 minutes, stirring with a wooden spoon, until some of the liquid has reduced and the compote has thickened slightly. Take off the heat and let it cool to room temperature. You can speed this up in the fridge.

5. 5

   --- Make the ice cream ---

6. 6

   Whip the heavy cream, cocoa powder, and vanilla in a large bowl on medium speed until stiff peaks form. Take care not to overwhip it. 480 g heavy whipping cream, 20 g cocoa powder, 1 teaspoon vanilla extract

7. 7

   Add the sweetened condensed milk and fold it in gently with a rubber spatula until fully combined. 397 g sweetened condensed milk

8. 8

   Chop the brownies into small chunks and fold them through the ice cream mixture. 4 brownies

9. 9

   Spoon one third of the ice cream mixture into a 9x5 inch loaf pan or another freezer-safe container.

10. 10

    Dollop one third of the cooled cherry compote over the top. Use a skewer or knife to swirl it through.

11. 11

    Top with another third of the ice cream and another third of the cherry compote, swirling again.

12. 12

    Finish with the remaining ice cream and cherries, swirling the top layer too. Sprinkle over the chocolate shavings. Dark chocolate shavings

13. 13

    Cover and freeze for at least 7 hours, until firm.

14. 14

    Let the ice cream sit at room temperature for 5 minutes before scooping and serving.