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Peter Gilmore

White Cherry Ice Cream

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Preparation info
    • Difficulty

      Easy

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 275 g (9¾ oz) Caster (Superfine) Sugar
  • 1.1 kg

Method

Make a sugar syrup by combining the sugar with 330 ml (11¼ fl oz) of water in a saucepan. Bring to the boil, then pour directly onto the pitted white cherries. Allow the cherries to infuse for 10 minutes,

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