Ice Cream with Pudding and Cherry

Line the muffin tin with two layers of film, leaving the edges hanging over the sides of the tin.

Pour sugar into a pan with a small amount of water. Over medium heat, stirring constantly, melt the sugar and cook until caramel forms. Check for doneness: drip the syrup into a glass of cold water — if the droplet forms into a ball, the caramel is ready.

Whisk the egg yolks well until the volume doubles. Pour the hot caramel in a thin stream, whisking constantly until the mixture cools.

Divide the whipped cream in half. Mix one half with the pudding broken into small pieces. Mix the second half with the egg caramel mixture.

Combine both mixtures together. Add cocktail cherry and almond flakes, stir.

Transfer the ice cream to the prepared form. Cover the edges of the film on top.

Place the mold in the freezer overnight. Before serving, remove the film, cut the ice cream into pieces, and let it thaw slightly at room temperature.