Goodbye Summer Mini Oreo Dark Chocolate Vanilla Ice Cream Cake & Kirsch Cherry Compote

Directions

1. 1

   Preheat oven to 350F.

2. 2

   Mix together Oreo crumbs and melted butter. Divide them into the silicone mold and bake for 7 minutes. Set aside to cool.

3. 3

   Steep together cream, milk, and vanilla.

4. 4

   Cream together sugar, salt, and yolks. Slowly whisk in the heated cream and return the mixture back to the pot. Bring the mixture up to 170F stirring constantly, strain into a container, and transfer in the fridge to chill completely.

5. 5

   Churn the ice cream according to the manufacturer's instructions. Chop up the chocolate and add it into the ice cream once it's finished churning.

6. 6

   Add the ice cream to the silicone mold (there will be extra ice cream leftover) and transfer into the freezer to set overnight.

7. 7

   Combine cherries, sugar, and kirsch, cover with a lid and simmer for 15 minutes. Finish with lemon zest and juice and transfer it into a container and store in the fridge.

8. 8

   Remove the ice cream cakes from their molds and top it with the cherry compote.