Ken and Doyle's Surf and Turf Pie - Chef Recipe by Stacey Conner
A take on the classic surf and turf dish using beef cheeks and lobster tails, encased in short and p...
1L good quality vanilla ice cream
150g ready-to-eat sweet shortcrust pastry base
2 cups (400g) cherries, pitted
2 tsp lemon juice
¼ tsp ground cinnamon
¼ tsp almond extract
¼ cup icing sugar mixture
1 tsp cornflour
Place cherries, lemon juice, almond extract, cinnamon and icing sugar mixture in a bowl and leave to macerate for 20 minutes.
Transfer cherry mixture to a saucepan over medium-low heat and cook for 6 minutes until syrup thickens and cherries have softened.
Transfer mixture to the pastry case and set aside to cool completely.
Place ice cream in a food processor and pulse until smooth, then transfer mixture to 1.5L container.
Crumble cherry pie in large pieces into container and gently stir through.
Place in freezer until firm.
Makes about 1.5L
Recipe and image provided on behalf of Australian Cherries