Ice cream recipe: I scream, you scream, we all scream!

Several years ago, Caxton Magazines at the time released its first We Know Food – a 42-hand-picked recipe book. It was something that the general manager at the time, Anton Botes, said ‘is one we are delighted to share with you’.

He added, “The compilation is our acknowledgment of the universal love of good food and the joy we find in joining family and friends to share it around a table.”

Below is a delicious ice cream recipe to try out:

Maraschino cherry and shortbread ice cream:
*Recipe by Thulisa Martins (Food and Home Entertaining Food Editor at the time of publication)

Ingredients:
• 400ml cream
• 100ml double-thick cream
• Seeds from two vanilla pods
• Three egg yolks
• 80g castor sugar
• 200g drained maraschino cherries (chopped)
• 250g good-quality shortbread biscuits (roughly crushed)
• Handful of maraschino cherries or fresh cherries (to decorate)

Method:
• Heat the creams and vanilla seeds in a medium-sized saucepan over medium heat and simmer for about five minutes. Remove from the heat

• Beat the egg yolks and sugar with an electric mixer until they reach the ribbon stage. Mix about a cup of the hot cream with the egg mix, then pour the egg and cream mix back into the rest of the hot cream. Cook in a double boiler (don’t allow the water to touch the bottom of the bowl) until it thickens, forming a thin custard, which should take about 20 minutes. Remove from the heat and refrigerate until cool

• Once the ice cream base is cold, churn in an ice cream maker until set. Add the cherries and biscuit pieces, churn for a further 10 minutes, and decant into an ice cream tub. Freeze and top with maraschino or fresh cherries just before serving