Method

• 1.
  To make the ice cream, place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Place the sugar and 1/3 cup (80ml) water in a saucepan over medium- high heat. When the sugar syrup reaches 118°C on a kitchen thermometer, slowly pour into the yolks while whisking continuously. Continue to whisk until cooled and combined. Set aside. Place the thickened cream in the cleaned bowl of a stand mixer and whisk to soft peaks. Fold gently into the egg mixture, followed by cherry jam (you want this to form a ripple effect). Line the base and side of a 25cm (1.5 Lt capacity) springform pan with baking paper. Pour the mixture into the pan and wrap with plastic wrap and freeze overnight to set. Preheat oven to 220°C.

• 2.
  For the roast cherries, place cherries in a roasting pan and scatter over sugar, zest and juice. Roast for 20-25 minutes or until cherries are roasted and syrupy. Set aside to cool completely at room temperature.
• 3.
  To make the chocolate shards, melt dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).
• 4.
  Place the sour cream and the pouring cream in a bowl with the icing sugar and whisk to stiff peaks. Remove the ice cream cake from the springform pan and place on a platter. Spoon over whipped cream and spread over the top. Scatter over chocolate shards roasted cherries to serve.