120 to 140gsuper-gooey chocolate brownies cut into small cubes (See separate recipe card below) And see NOTES
300gcandied cherriesnot drained (approx weight or to taste) - (See separate recipe card below) or use maraschino/dark glacé cherries
397gsweetened condensed milk1 standard tin
500mldouble creamheavy cream
2 to 3tbspKirsch (Cherry Liqueur)optional
Cut the brownie squares into small cubes and place in the fridge to chill.
Weigh out the cherries into a bowl and using a sharp knife, cut them into slightly smaller pieces (Be sure you keep any of the syrup from the cherries. It may help to try and cut the cherries while they are in the bowl.)
Mix the condensed milk with the candied cherries and place the bowl in the fridge to chill.
When the cherries-condensed milk have been chilled, whisk the cream and vanilla extract in a large bowl until it holds its shape in soft peaks.
Add a spoonful of the whipped cream to the cherry mix and stir through to loosen slightly.
Add the cherry mixture to the whipped cream and fold through lightly and quickly, maintaining as much air as possible.
If the mixture loosens too much, give a further whisk to thicken again. And add the Kirsch at this stage too, if using.
Add the small cubes of chocolate brownie to the ice cream batter and lightly fold through until the brownies are evenly distributed.
Transfer the ice cream to a large airtight container and place in the freezer until completely frozen. (At least 6 hours).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The brownies used in this ice cream are super-gooey and have been developed not to freeze hard at low temperatures. See separate recipe card attached to the post. Other brownies will work, but the texture of the ice cream will vary as a result.