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This gin-soaked Caramel & Sea Salt Fudge and Cherry Ripple Ice Cream Recipe Is Divine!
Aug 8, 2020
This grown-up ice cream recipe is taking the classic ripple flavour to the next level! Combing the divine Copperpot Caramel & Sea Salt Fudge, which our members can find in their August 2020 Gin of the Month box, with scrumptious cherries and a glug or two of gin makes for a delectably rich and berry-licious ice cream that is sure to be a freezer mainstay from now on.
Let the kids keep their mint choc chip or strawberry, you have this extra special ice cream treat just for mum and dad. Yum!
Spoons at the ready? Go!
Grown-Up Fudge And Cherry Ripple Ice Cream
Ingredients
300g pitted cherries
75g Copperpot Caramel & Sea Salt Fudge
300ml double cream
1tsp sea salt flakes or ½ tsp table salt
100g icing sugar
2-3 tbsp gin, amaretto or maraschino liqueur
Method
Put an airtight Tupperware tub or old ice cream tub in the freezer. Wide and shallow in shape is ideal, as the ice cream will set more quickly and fewer ice crystals will form.
Pit the cherries using a knife or a chopstick and blend them into a smooth puree. Add to a wide-bottomed saucepan and simmer for around 15 minutes, stirring regularly, until the puree has reduced by at least half and is thick and jammy. Set aside to cool.
In a separate bowl, crumble the fudge into a glass bowl with a teaspoon of cream and a pinch of salt. Add an inch of boiling water to a small saucepan and place the bowl on top, ensuring the water does not touch the bottom of the bowl. On medium heat, gently melt the fudge, whisking until smooth and runny. Remove from the heat.
Add the remaining cream to a stand mixer with the icing sugar and beat until stiff. Carefully fold in two-thirds of the cherry puree and the salt, scraping down the sides of the bowl as you go. Pour in the gin, adding 1 tbsp at a time until you are happy with the taste. Give the mixture one more quick whisk to stiffen it up again.
Remove your tub from the freezer and pour 1/3 of your cream mixture inside, spreading to the edges. Spoon a little of the remaining cherry puree on top and use a chopstick or kebab skewer to swirl it through the cream. Drizzle 1/3 of the fudge on top and swirl it once again. Repeat this twice with the remaining cream, cherry and fudge. Place in the freezer to set for at least 6 hours.
Serve straight from the freezer with fresh cherries chopped on top and your favourite g&t!
Find Copperpot Caramel & Sea Salt Fudge and more of Copperpot’s amazing range on our online shop!
