Cherry ripe sundae with cherry spider

1.For cherry ripe ice-cream, combine milk, cream and 300gm desiccated coconut in a large saucepan over medium heat, bring to the simmer, simmer for 5 minutes, cool to room temperature then refrigerate to infuse (overnight). Strain infused liquid through a fine sieve lined with muslin, pressing to extract 750ml liquid (discard solids). Transfer liquid to a saucepan, set aside. Combine cherries, condensed milk, chocolate and remaining coconut in a bowl, stir to combine, press mixture into a 15cm square tin lined with plastic wrap, refrigerate until firm (1 hour). Meanwhile, whisk sugar and yolks in a bowl until pale and creamy. Bring coconut liquid just to the simmer over medium heat, then pour onto yolk mixture, whisking continuously to combine. Return mixture to a clean saucepan, stir continuously over low heat until mixture coats the back of a wooden spoon thickly (12-14 minutes). Strain into a bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Turn out cherry ripe slice, coarsely chop and stir through ice-cream mixture, then freeze until firm. Makes about 750ml.

2.Meanwhile, for cherry syrup, combine sugar and 150ml water in a saucepan over medium heat, stir to dissolve sugar then add cherries and cook until syrupy (20-25 minutes). Cool, add sour cherry syrup to taste, set aside.

3.Scoop cherry ripe ice-cream into bowls or ice-cream coupes, top with cherry syrup. Place scoops of vanilla ice-cream in tall glasses, add cherry syrup to taste, top with lemonade and serve with sundae.