Bring cream, milk and golden syrup to the boil. (The mixture may look curdled but this will not affect the final result.) Beat half the caster sugar and egg yolks together for 30 seconds. Whisk cream mixture into the yolks, then return to the pan and cook over a moderate heat, stirring continually, until it coats the back of a spoon. Don’t overcook or it will curdle. Strain into a clean bowl and leave to cool completely, then pour into a shallow metal tray and place in the freezer. It will take 4–8 hours to fully freeze depending on the power of your freezer. You’ll need to stir it every few hours to break up the ice lumps as they form, so it’s a long process. You could also freeze it in an ice cream maker.
Meanwhile, place cherries and remaining caster sugar in a deep saucepan and cook over a moderate heat until a thick syrup forms. Leave to cool, then place in the refrigerator.
Once ice cream has frozen solid, remove from the freezer and scoop half into a food processor. Blitz on pulse setting and tip into a chilled bowl and do the same with the other half. Fold in the cold cherries and their syrup, being careful not to over-mix – you do want a ripple effect, after all. Place in a
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