Cherry Soup with Almond Ice Cream


Ice Cream

  • 300 mls (½ pint) milk
  • 300 mls (½ pint) single cream
  • 250 g (½ lb) softened almond paste
  • 8 free-range egg yolks
  • caster sugar, if required


  • 200 mls (7 oz) water
  • 200 g (7 oz) sugar
  • 200 g (7 oz) unsalted butter
  • about 1 kg (2 lbs) stoned cherries
  • 1-2 tablespoons kirsch


Heat the milk, cream and almond paste in a saucepan. In a bowl, beat together the egg yolks and sugar. When warm, add a quarter of the cream mixture to the egg mixture, and thoroughly incorporate. When the cream mixture boils, pour it over the egg mixture, beating continuously.

Sieve the mixture into a clean saucepan, and cook gently until it will coat the back of a spoon. Cool, then freeze in an ice-cream maker or in a box in the freezer. An ice-cream maker will turn the mixture and make it smooth. You will need to stir it by hand or in a food processor during the freezing process for a really smooth ice cream if you freeze the mixture in a container.

Use a clean non-stick frying pan, and in it put the water, sugar and butter. Heat gently until the sugar has dissolved, and then cook the mixture until syrupy. Add the cherries and poach for 5 minutes, stirring in the kirsch right at the end. Pour the syrup into shallow soup plates or dishes together with a portion of cherries, and serve a scoop of the almond ice cream on top.