我想。。冰淇淋。。不会是人人的最爱。不过，大概没有人会不喜欢它吧！
偶然在Wendy 部落看到这个点子。觉得蛮新颖的。冰箱刚好有剩下的樱桃，就派上用场了。
刚才准备享用时，我闺女问我 ："mummy ,why your fishes so dark in colour?" 她爹接着说，黑噜噜的鱼。
就是咯，黑噜噜地，原本就拍摄技术不佳，这一次更是没辙。摆来摆去，还是no idea! 算了，就这样吧！
冷冻以后的樱桃，变结实了，夹在冰淇淋中，咔嚓地咬下去，微甜微酸，过瘾哦！
材料：
（以下是原食谱一半的份量，也有少许更改。）
25g 全蛋
1粒蛋黄
40g 赤砂糖
125g 全脂牛奶
半茶匙香草精
125ml 鲜奶油
12粒新鲜樱桃（去籽）
125g 黑巧克力（上涂层）
125g 黑巧克力 （下涂层）
做法：
1）准备卡士达。蛋类和砂糖一起搅拌至浓稠多泡。牛奶加入香草精一起煮滚。把1/4煮滚的牛奶倒入蛋液混合物，混匀，再倒入1/4牛奶，混匀，接着倒入全部的牛奶搅拌至顺滑。把混合物倒入锅中小火煮至浓稠。离火，过滤再用保鲜膜盖着直到完全冷却。（这可提前一天准备，放在冰箱待用）
2）用樱桃去籽工具去樱桃籽或用筷子除籽。
3）溶解125克的黑巧克力，待稍微冷却，把巧克力涂在月饼模具里。放入冰箱冷冻。
4）打发鲜奶油。再加入冷却的卡士达，以低速混匀至顺滑。
5）当巧克力涂层已凝结后，倒入1/3的冰淇淋馅。再排入三粒去籽的樱桃。然后再覆盖上冰淇淋馅。冷冻至表层变硬。
6）这时，溶解剩余的黑巧克力。直至冰淇淋馅的表层变硬以后，再覆盖上溶解的黑巧克力。
7）冷冻数时或隔夜再享用。
Ingredients
(The following is just half of the recipe, with minor modification)
1/2 egg (approx 25g without egg shell)
1 egg yolk
40g brown sugar
125g full cream milk
1/2 tsp vanila extract
125ml whipping cream
12 cherries, pitted
125g dark chocolate (top)
125g dark chocolate (bottom)
Methods:
1) Prepare custard. Beat egg, egg yolk and sugar together until very frothy. Put vanilla and milk into a saucepan and bring to a boil. Pour 1/4 of the boiling milk into egg mixture, whisking all the while, then add another 1/4 and whisk. Pour in all and whisk until smooth. Pour all this back into a saucepan until it is thickens slightly and coats the back of the spoon. Remove from heat, strain and cover with a piece of cling wrap directly onto the surface to prevent the skin from forming. Let this cool down totally. (You can prepare this a day ahead and keep the custard chilled)
2) Pit cherries with a cherry pitter or chopstick.
3) Melt 125g dark chocolate, let it cool down slightly and take on a thicker consistency. Coat mooncake moulds with the thick melted chocolate. Put it in the fridge.
4) Beat cream in a cold bowl until thick and stiff. Pour in cooled custard and mix it with the lowest speed until a smooth mixture is achieved.
5) Make sure the chocolate in mould is longer runny and fully set. Fill in 1/3 of the mould with the filling. Put 3 pitted cherries into the filling and top with more filling until 3-5mm from the rim. Level the cream filling and put it into the freezer for about 30 minutes or until the surface of the filling has hardened.
6) Meanwhile melt the balance of the chocolate and when the filling's surface is set, cover the filling's surface with a generous amount of melted chocolate.
7) Freeze it for a few hours or overnight. Cut the ice cream mooncakes with a warm clean knife.
