Cherry Ice Cream with Cherry Brandy

Defrost the cherries. Finely crush 80 g cherries with the cherry juice and cherry brandy. 2.

Slit the vanilla bean lengthwise and scrape out the pulp. Bring the milk with the sugar, vanilla pulp, whipping cream and vanilla bean to a boil, remove from heat and steep for about half an hour. Bring the cream mixture repeatedly to a boil.

3. Beat the egg yolks with the whisks of a mixer and gradually whisk them into the cream mixture. Heat until 6e amount becomes thick and creamy. Remove the quantity from the heat and place in cold water to cool. Freeze the quantity with the cherries and cherry juice in the ice cream maker for half an hour. Keep the cherry ice cream in the freezer until the celebration.

On the day of the celebration, cut out balls from the quantity with an ice cream scoop. Arrange on plates with cherry compote (see following recipe) and plucked mint tips.

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