1 jar (275 g) seedless maraschino cherries
2 tablespoons Cherry marnier
1 tub (2 litres) vanilla ice cream
100 g packet (3 1/2 oz) round white marshmallows
1 violet crumble bar, chopped (whot? not crumbled?)
200 g (7 oz) Vienna almonds, finely chopped
1 cherry ripe, chopped
Drain the cherries and reserve the liquid. Put cherries into a small bowl
and add cherry marnier (don’t be tempted to add too much liqueur as it will
stop the ice cream from freezing). Soak overnight. Next day, remove the
ice cream from the freezer to soften. Cut marshmallows into quarters and
add to the cherries. Transfer the ice cream into a large mixing bowl.
Stir through all the remaining ingredients plus sufficeint reserved cherry
liquid to colour the ice cream a pretty pale pink (add a few drops of pink
colour if necessary). Put the mixture into a lamington tin and freeze until
firm. Cover with two thicknesses of foil and store in freezer until
Christmas day. Cut into squares. Serves 8.
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