2 cups cherries, pitted and halved (you may also use frozen cherries)
1/4 cup sugar
2 tablespoons water
1 cup heavy cream
1 cup semi skinned milk
1 can (14-ounce) sweetened condensed milk
2 teaspoons vanilla
1 chocolate loaf cake ( I made with a packet mix)
Place cherries, sugar and water in a heavy-bottomed sauce pan. Bring to a boil, then reduce heat and allow to simmer until the fruit breaks down and the juices thicken, about 15 minutes. Place the mixture into a bowl and refrigerate until cool.
Combine cream, milk and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and cool in fridge for 2-3 hours
Make in ice cream maker for 20 minutes then stir in cherry mixture
Place half the chocolate cake in the bottom of a loaf tin and top with the ice cream; allow to harden slightly then place the other half on top and freeze for minimum of 3 hours (Optional - you can drizzle chocolate cake with kirsch)
Take out 15 minutes before serving and decorate with cream and cherries
