Tenina.com's Cherry Garcia Ice Cream



  1. Place eggs, sugar and vanilla into TM bowl and whip 4 min/37°C/speed 4.

  2. Add almond essence, milk and cream and blend 5 sec/speed 5.

  3. Pour into large flat tray and freeze for several hours until almost solid.

  4. Cut into pieces and place into TM bowl, about 1/2 at a time and blend 20 sec/speed 8 with the aid of a spatula as required. Return to tray and freeze until very solid.

  5. Repeat the blending process as above, and then stir through the chocolate and cherries with a spatula until well combined and the ice cream has started to change colour. (We are going for marbled here!)

  6. Return to the freezer and serve as desired.

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