Cherry ripple almond crunch ice cream
Ingredients
- 400g ripe cherries (pick the darkest cherries you can)
- 85g caster sugar, plus 2 tbsp
- 300ml tub whipping cream
- 2 tbsp Disaronno, or use ¼ tsp almond extract
- 2 tbsp icing sugar
- 500g pot ready-made vanilla custard
- a little vegetable oil, for greasing
- 1 heaped tbsp toasted flaked almonds
- almond biscotti, to serve
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