Fresh cherry ice cream

By Sophie Conran for MailOnline

Updated: 14:20 EST, 2 August 2008

food
Serves 4

  • This requires an ice cream machine and is best eaten as soon as it is made, ideally within an hour of freezing. You will need about 500g of very ripe, fresh cherries. Using a cherry stoner, or a small, sharp knife, remove the stones, then place the cherries in a blender and whiz until smooth. Strain through a sieve into a bowl, crushing out all the juice using a wooden spoon.
  • You should have about 250ml of cherry juice in the bowl. Mix in 100g caster sugar, 200ml double cream and 100ml plain yoghurt. Combine until smooth then pour into your ice cream machine. If desired add some chopped almonds and flakes of dark chocolate to the mixture. Churn until thick, then freeze for an hour.
COOK’S TIP The fresh ice cream is a muted, pretty pink. For a bright cherry colour, poach the stoned cherries briefly with a little water and 2 tbsp caster sugar before whizzing them in the blender.




 

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