Cherry and Almond Ice Cream (No Machine)

Ingredients: 
400g King cherries (pitted and quartered)
4tbsp Caster sugar
300ml Whipping cream
500g Vanilla custard
2tbsp Icing sugar
50g Dark chocolate (small chunks)
2 shots disaronno (or 1tsp Almond essence)

Method:
1. Simmer the cherries for 5 mins
2. Add the caster sugar and simmer gently for a further 15 minutes
3. When the cherries are simmering, whip the cream, icing sugar and disaronno until softly formed
4. When the cherries are completely cooled, stir in the cream and put in a tight freezer proof tub
5. Put in the freezer
6. After 10 minutes, take out of the freezer and fold in the custard, place back in the freezer
7. After an hour, take out the freezer and stir again
8. Freeze for at least 6 hours