Name: Cherry Compote Ice Cream & Milkshake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 500g US NW cherries (including seeds); 30g (2 tbsp) water; 100g allulose (or sugar); 2 pinches salt; 20g (2 tbsp) lemon juice; 10g (1 tbsp) starch powder (any type); 30g (4 tbsp) water; 500g heavy cream; 200g sweetened condensed milk; 400g (11 tbsp) cherry compote; 110g (3 tbsp) cherry compote; 300ml milk; Ice; Whipped cream (optional); Cherry (optional); Lemon balm (optional)

Directions

1. Step

Wash the cherries thoroughly. Cut them into quarters or halves and place them in a bowl. In a separate small bowl, mix 30g (2 tbsp) water with 10g (1 tbsp) starch powder to create starch water. Stir well and set aside.

2. Step

In a saucepan, add 500g cherries (with seeds), 100g allulose (or sugar), 30g (2 tbsp) water, and a pinch of salt. Cook over medium heat for about 8 minutes, stirring occasionally. Reduce the heat to low and add 20g (2 tbsp) lemon juice along with the prepared starch water. Stir for about 10 seconds, then immediately turn off the heat.
Transfer the hot compote to a sterilized glass container, seal it tightly, turn it upside down, and let it cool completely.

3. Step

In a serving glass, add 3 tbsp of chilled cherry compote. Fill the glass with ice and pour in 300ml of milk. Top with whipped cream, drizzle some cherry compote over it, and garnish with a whole cherry and lemon balm.

4. Step

In a mixing bowl, whip 500g of heavy cream until soft peaks form. Add 200g of sweetened condensed milk and 400g (11 tbsp) of cherry compote. Mix until well combined. Pour the mixture into a container and freeze for 1 hour. After 1 hour, stir the mixture to prevent ice crystals from forming. Repeat this process every 30 minutes, 2-3 times. Once fully mixed, freeze for at least 4 hours. Scoop the ice cream into bowls, garnish with a cherry and lemon balm, and serve.