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Cherry Bliss



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Ice Cream

  • zest of one small size orange, orange peel only (no whiteskin)
  • 40 g almonds
  • 100 g glace cherries
  • 2 egg yolks
  • 500 g whipping cream (full fat)
  • 150 g caster sugar
  • 2 teaspoons vanilla extract or paste
  • 1 pinch sea salt

Recipe's preparation

    Method for Ice Cream
  1. Add almonds to Closed lid and chop 5 secs / Sp 5 and set aside in separate bowl. 


    Add orange peel to Closed lid and blend 6 secs on Sp 9. Add cherries and chop 3 secs / Sp 5. 


    Add all remaining ice cream ingredients into Closed lid and cook 7mins / 80 degs / Sp 4. Allow to cool slightly then mix 10 secs on Sp 5.  Pour into a separate bowl (preferably stainless steel for faster freezing) cover and place into freezer for 3-4hrs. 



    When firm (not frozen) remove Cherry Bliss from freezer, cut into small pieces or spoon out into Closed lid then add previously chopped amonds, blend 20 secs / Sp 4, scrape down sides of bowl, then blend a further 20 secs / Sp 4 or until a smooth and creamy texture.


    Cover and put back into freezer for another 3-4hrs or until frozen all the way through, before serving.


    Once ready, scoop out into balls and enjoy with your favourite fruit salad, hot pie or pudding......





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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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