It’s almost the end of sour cherries’ season so I must confess desserts with sour cherries were on top of our list and there was no weekend without one. Besides all kinds of clafoutis, pancakes, mousses or baked cakes, there is one dessert that I like so much I have to make it at least twice a month – sour cherry and brownie ice cream. It’s easy to prepare and it’s not necessary to use an ice cream maker because of the main ingredient – mascarpone; it makes the ice cream creamy.
Serves 6, prep.time 30 minutes (+at least 4 hours in the freezer)
Utensils: a blender, 2 bowls, a whisk, a spatula
- 250 grams sour cherries (without pits)
- 250 grams mascarpone
- 150 milliliters heavy cream
- 120 grams brownie (coarsely chopped)
- 8 tbsp sugar
- 40 milliliters cherry or sour cherry liquor (optionally)
Whip the heavy cream.
Puree sour cherries and sugar in a blender.
Add in the liquor for extra taste (if you want to serve it to children, skip this stage).
Combine the sour cherry puree with mascarpone and stir with a spatula.
Add in the whipped cream stirring until well incorporated.
Add the brownie bits and stir lightly.
Cover the bowl and place it in the freezer for at least 4 hours before serving.
Serve with chocolate sauce and fresh sour cherries. Enjoy!