Ingredients

Rose geranium leaves: 3

Sugar: half cup

Sour cherries, pitted: one-and-a-half cups

Kirsch (Brandy used for cheese fondue): 2 tbsp

Heavy cream: one-and-a-half cups

Egg yolks: 6 egg yolks, stirred to combine

Bittersweet chocolate squares, 3, chopped. (optional)

Method: Marinate cherries in one tbsp of kirsch, 1 tbsp of sugar and 2 rose geranium leaves. Stir the mixture a few times and let it stand for a few hours, overnight is better. Simmer the cherry mixture over low heat with quarter cup of sugar until it becomes tender and the juices have thickened slightly (about 15 minutes). Empty it into a bowl; allow it to cool and add remaining tbsp of kirsch. Heat the cream with the remaining sugar and the last rose geranium leaf over medium low heat until the sugar is dissolved and bubbles form around the edges of the pan. Let it steep for an hour. Reheat till bubbles form. Whisk a little at a time some of the hot cream into the egg yolks and then pour the egg mixture into the saucepan and heat it over a low flame, stirring constantly. After the mixture turns into custard, the temperature will be about 160 degrees and it will no longer taste of raw egg. Quickly pour it through a sieve into the bowl of cherries. Stir well and cover with Saran wrap on top of the custard. Chill it thoroughly in the refrigerator. When the custard is cold, remove the geranium leaves and freeze the custard in an ice cream maker.

Add chocolate pieces (optional) and let the ice cream maker run for a few minutes more.

PRADEEP PRASANNAN

JR. SOUS CHEF

TAJ CONNEMARA

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