Drunken Cherry Orange Ice Cream Swirl Food

DRUNKEN CHERRIES

Steps:

• In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
• Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.

ORANGE ICE CREAM

Steps:

• Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
• In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.

DRUNKEN CHERRY ORANGE ICE CREAM SWIRL

Steps:

• In a non-reactive small saucepan, combine the pitted cherries, orange juice, mace, and orange liqueur.
• Partially cover and simmer over medium heat for 3 to 5 minutes, until cherries are soft but not mushy.
• Remove from heat.
• In 4 stemmed goblets, parfait glasses, or dessert dishes, alternate 2 to 3 layers of ice cream and hot cherry mixture.
• Gently cut through the layers and swirl with a knife.
• Serve at once.
• If the diners are chocoholics, garnish each serving with shaved dark chocolate.

CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM

Steps:

• Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
• Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
• For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
• Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.