Cherry ripple chocolate rose ice cream
Ingredients
- 425g can pitted cherries in syrup, drained (reserve the syrup)
- ½ tsp rose water
- 600ml double cream
- ½a 397g can condensed milk
- 100g bar of dark chocolate chopped (you want a nice mixture of chunks and smaller bits)
- shortbread biscuits cones and extra cherries, to serve (optional)
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