ASDA part of the Wal-Mart family

• 300ml Asda Extra Special Channel Island milk
• 3 large egg yolks
• 150g caster sugar
• 400g cherries, pitted
• 142ml tub Asda single cream
• 200ml Asda crème fraîche
• 100g Asda plain chocolate chips

1 Heat the milk in a medium-sized pan until it is just below boiling point. Set aside to cool for a few minutes.

2 Put the egg yolks and sugar in a bowl and whisk until light and fluffy. Gradually whisk in the cooled milk. Return to the rinsedout pan and cook over a low heat for about 5 minutes, stirring, until thickened. Set aside until cold.

3 Put the cherries in a pan with 2 tablespoons water. Cook over a medium heat for 5 minutes. Purée cherries in a blender of food processor, then set aside until cold.

4 Mix the purée into the egg custard; stir in the cream and crème fraîche then pour into a freezerproof container. Freeze for 1 to 2 hours until half-frozen, then beat. Return to the freezer.

5 When half-frozen again, beat, then stir in the chocolate chips. Return to the freezer until firm, preferably overnight. Transfer to fridge 30 minutes before serving.