Black forest ice cream

1. In a large bowl, combine the caster sugar and vanilla sugar. Whisk to mix.
2. Using a food processor, blitz the frozen cherries until finely chopped.
3. Pour the a2 Milk® Full Cream into the bowl with the sugar. Stir until the sugar is completely dissolved.
4. Add the chopped cherries to the milk mixture. Whisk until evenly distributed.
5. Pour the cherry milk mixture into an ice cream maker. Churn according to manufacturer's instructions.
6. After 5–10 minutes of churning, the mixture should start to thicken. At this point, add the frozen chocolate pieces while the machine is still running.
7. Continue churning for approximately 40 minutes or until the mixture resembles soft-serve ice cream.
8. Transfer to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface.
9. Freeze for 6–8 hours or until firm.
10. Remove from freezer 10 minutes before serving to soften slightly. Scoop and serve.

Tips:

• No ice cream maker? Pour the mixture into a freezer-safe container and freeze. Every 30 minutes for the first 3 hours, remove and stir vigorously with a fork to break up ice crystals. This creates a similar texture without churning.
• Vanilla sugar substitute: If vanilla sugar is unavailable, use 1 tsp caster sugar mixed with 1/2 tsp vanilla extract.
• Storage: Ice cream will keep in the freezer for up to 2 weeks. Cover surface with plastic wrap to prevent ice crystals forming.