Alex’s Black Forest Gelato

After asking Alex what flavour Ice Cream she fancied for Christmas, she replied ‘What about Black Forest Gelato?’ – OK, it’s a play on words and it was that bit that she found amusing, but why not?  Chocolate & Cherry ice cream which also fitted into what was turning into a 1970’s themed Christmas meal.

The Kirsch gives a good depth and stops the ice cream from freezing solid.  However if you’re concerned, gently cooking the fruit in the custard for a couple of minutes would be enough to burn off the alcohol


  • 4 tbsp Kirsch
  • 3 tbsp Dried Cherries
  • 3 tbsp Dried Cranberries
  • 300ml Double Cream
  • 700ml Full Fat Milk
  • 1 tsp Vanilla Extract
  • 70g Sugar
  • 4 Egg Yolks
  • 100g Dark Chocolate, finely chopped


  • Soak the cherries and cranberries in the kirsch overnight
  • Add the cream and milk to a pan and bring to the boil
  • Meanwhile in a jug beat the egg yolks, vanilla and sugar until frothy
  • Pour the boiling milk into the jug and continue to beat with the whisk – return to the pan and add about 1/2 of the chocolate.  Continue to beat well until the chocolate has melted.  Do not let the mixture boil or it will curdle
  • Add the soaked fruit and mix before turning into an ice cream maker or straight into the freezer
  • Allow the ice cream  maker to do it’s stuff – after about 20 minutes add the remaining chopped chocolate
  • Turn the ice cream into a container and freeze until needed

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