Chocolate and cherry ripple ice-cream

In a medium saucepan combine milk, cream and cocoa powder. Stir over medium heat until mixture just comes to the boil.

In a medium bowl, using an electric mixer, beat sugar and yolks together until pale. Gradually add milk mixture, beating well.

Return mixture to clean saucepan and stir on low heat 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Place dark chocolate pieces in a medium bowl.

Strain mixture through fine sieve over chocolate. Stir until well combined. Cover with plastic wrap and chill 2 hours.

Pour into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions about 40 minutes.

Make chocolate sauce: In a small saucepan heat combined cream and sugar on medium, stirring. Place dark chocolate in a bowl. Pour over hot cream stirring until combined. Cover with plastic wrap and chill.

Make cherry compote: In a small saucepan, stir combined cherries and sugar on medium 10 minutes until syrup thickens. Cover and chill.

Spread a layer of ice-cream into a 1.5 L freezer container. Top with half cherry compote and chocolate sauce. Repeat layers. Freeze 4 hours or until firm. Serve in scoops with fresh cherries.