Cherry Ripple Ice Cream Bars

Delicious food ,make it fast .

Mix all the ingredients and cook it fast.

  • To prep

    10 Mins
  • To cook

    35 Mins
  • Level

  • Yields

  • Calorie 85
  • Fat 4 g
  • Protein 7 g


  1. Step

    10 Min

    Bring the milk slowly to the bill in a non stick saucepan. Meanwhile, beat the egg yolks and 200g of the sugar in a mixing bowl until pale and fluffy. Gradually stir in the milk,

  2. Step

    0 Min

    then return the mixture to the cleaned pan and stir over a low heat until it thickens sufficiently to coat the back of the wooden spoon. Pour the custard into a bowl, leave to cool, then cover and chill overnight.

  3. Step

    25 Min

    The next day, put the halved cherries, the lemon juice and 1259 of the remaining sugar in a saucepan, place over a low heat and leave until the sugar dissolves into the juices to make syrup. Leave to simmer gently for 25 minutes or until the cherries are very tender, then scoop the cherries into a bowl with a slotted spoon. Return the syrupy juices to the heat and boil for 2 minutes. Cool slightly, then stir back into the cherries and leave to cool completely. The mixture should be quite thick and almost jam like

  4. Step

    0 Min

    Line a baking sheet with baking paper. Put the final 50g caster sugar in a small pan with 2 tbsp

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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