· 425 g can pitted cherries in syrup (reserve the syrup)
· ½ teaspoon rose water
· 3 cups double cream
· 200 g condensed milk
· 100 g bar of darkish chocolate
· Shortbread biscuits and further cherries
Line a loaf tin with parchment or cling movie. Tip the cherries right into a meals processor with two tablespoons syrup from the tin, add the rose water and mix to a puree. Whip the cream till it holds gentle peaks, stir within the condensed milk and half the cherry puree. Pour roughly a 3rd of the combination into the loaf tin, swirl via among the puree and scatter with chocolate, then repeat the layers till you’ve used all of the elements up. Freeze for at the very least 4 hours. End up the ice cream, slice and serve with biscuits and further cherries.