Method

• 1.
  Place cherries into a small saucepan. Add sugar and water. Stir over medium heat until sugar has dissolved and mixture comes to the boil. Reduce heat to a simmer and cook for 25 minutes until thick and mixture is a jam-like consistency. Remove pan from heat. Stir in vanilla and set aside to cool.
• 2.
  Place chocolate into a small heatproof bowl over a saucepan of simmering water. Stir until smooth. Stir in syrup and 2 tbs of cream. Remove bowl from heat. Set aside.

• 3.
  Beat remaining cream until thick. Add custard and condensed milk. Beat until stiff. Line a loaf tin with baking paper. Dollop spoonfuls of the custard mixture, cherry mixture and choc fudge in alternate layers. Smooth top. Cover with baking paper and foil. Place in freezer overnight.
• 4.
  Remove foil and baking paper. Wipe the outside of the cake tin with a hot, wet cloth. Run a knife around inside edge of tin. Invert ice-cream onto a serving plate. Remove paper. Top with cherries.