Cherry cheesecake ice cream - recipe

Ingredients

Recipe , Ice cream , Cheesecake 2 , Cherry

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1
Heat the sugar, water and lemon juice in a pan over a low heat until the sugar has dissolved completely.

For this step you'll need:
- 110g Unrefined golden caster sugar
- 150ml Warm water
- ½ Lemon(s) juice
2
Bring to the boil and boil for 3 minutes. Reduce the heat, add the cherries and simmer gently for about 10 minutes until the cherries are soft.

For this step you'll need:
- 250g Cherries fresh, stoned
3
Remove from the heat and leave to stand until completely cold. Beat the mascarpone in a bowl to soften it.

For this step you'll need:
- 500g Mascarpone cheese
4
Beat in the syrup, juice from the cherries and the almond extract until combined. Spoon into a freezer proof container cover and freeze until required.

For this step you'll need:
- ½tsp Almond extract
5

Spoon into a freezer proof container cover and freeze until required. Transfer the ice cream to the refrigerator about 25 minutes before serving, to allow the ice cream to soften slightly.

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