Kirsch Ice Cream with Red Summer Fruits

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Cromlix House,

Chef Mark Napper


  • 4 oz. (125 g.) each fresh strawberries, raspberries, redcurrants and stoned fresh cherries

For the ice cream

  • 4 oz. (125 g.) castor sugar
  • 4 egg yolks
  • ½ pint (275 ml.) milk
  • ½ pint (275 ml.) double cream
  • 5 fl.oz. (150 ml.) Kirsch

For the tuile

  • 3 egg whites
  • 4 oz. (125 g.) castor sugar
  • 2 oz. (50 g.) plain flour
  • 2 oz. (50 g.) melted butter


Marinate the red fruits in a little Kirsch.

Make the ice cream by beating the egg yolks and sugar together. Bring the milk to just boiling point and pour over the egg mixture, stirring continuously, until it thickens enough to coat the back of a spoon. Do not boil. Cool completely and stir in the cream and Kirsch. Pour into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.

Make the tuile by lightly whisking the egg whites and sugar. Beat in flour and then butter until it forms a just pourable batter. Form 6 dessertspoons of batter into 3" rounds. Bake in a moderate oven for a few minutes until golden brown. Remove from tray and mold each one over the back of 1 lb. (450 g.) jars to form tulip shapes.

To serve, fill each tulip with ice cream and top with fruits. To finish spin sugar over each one and serve immediately.