2 egg yolks
500g fresh cream (no ultra heat treated)
600g Sourcherry Fruit Spread
8cl cherry schnapps
1. Mix eggs, egg yolks, and sugar in a food processor at high speed for 10 minutes until frothy. Put into a large enough bowl.
2. Whisk cream until almost stiff. Slowly add Sourcherry Fruit Spread and cherry schnapps to the cream.
3. Carefully fold sour cherry-cream mass in the egg-sugar Fill the finished ice cream into bowls and freeze for a minimum of 24 hours.
Preparation time: ca. 30 minutes plus 24 hours freezing