This recipe first appeared in Food magazine issue 75.
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Ingredients
Method
1.Line a 1.5litre loaf pan with plastic wrap, making sure to allow enough to overlap on all sides to fold and cover the top of the semi-freddo.
2.In a large bowl, beat together the eggs and caster sugar until the mixture is very thick and pale. Fold in the whipped cream and chocolate and then add the chopped cherries. Fold them in until they have just combined – if you over mix the cherries the juice will stain the ice cream, giving it a greyish tinge.
3.Pour the semi-freddo mixture into the prepared pan and fold over the overhanging plastic wrap. Freeze the semi-freddo for several hours, or overnight.
4.Turn the semi-freddo out onto a platter and decorate it with extra cherries and shards of chocolate or freeze it in an ice cream tub and serve it in scoops.
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