Raffaello ice cream with hot amaretto cherries

Name: Raffaello ice cream with hot amaretto cherries
Cook time: 25 min
Total time: 6 h 25 min
Yield: 6
Ingredients: 10 "Raffaello" chocolates; 500 g Whipped cream; 1 tin(s) (400 g each) sweetened condensed milk (e.g. "milkmaid"); 1 glass (à 720 ml) Cherries; Two pck. Vanilla sugar; 1 tablespoon, gestr. Cornstarch; 6 TABLESPOONS Amaretto; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Also works without an ice cream machine: Sweetened condensed milk, cream and coconut chocolates become a dessert dream overnight

COOK TIME
25 mins

TOTAL TIME
385 mins

Ingredients

Servings: 6

10 "Raffaello" chocolates
500 g Whipped cream
1 tin(s) (400 g each) sweetened condensed milk (e.g. "milkmaid")
1 glass (à 720 ml) Cherries
Two pck. Vanilla sugar
1 tablespoon, gestr. Cornstarch
6 TABLESPOONS Amaretto
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
For the ice cream, rinse out a box mould (approx. 1 l capacity), cover with foil. Chop 8 chocolates. Whip the cream until stiff. Put condensed milk in a bowl and stir until smooth. Fold in the cream first, then the pralines. Pour the ice cream mixture into the mould, cover and freeze for at least 6 hours, preferably overnight.
2
For the sauce, drain the cherries and collect the juice. Bring juice and vanilla sugar to the boil. Stir starch and liqueur until smooth, add to the boiling juice and simmer for about 3 minutes. Fold in the cherries. Keep warm.
3
Halve the remaining 2 chocolates. Dip the ice cream mould briefly in hot water, turn it over and remove the foil. Cut off approx. 8 slices, freeze the rest again. Serve with cherries and pralines. Dust with icing sugar.