Sunday, 11 July 2010

Cherry Ice Cream

450g Cherries, stoned (weigh before stoning)

120ml water

120g sugar

Cream - I used about 100ml of very thick unpasteurized cream (you can also use single or double cream)

Stone the cherries,

Dissolve the sugar in the water in a saucepan and add the cherries, cook very gently until the cherries are just soft,

Allow to cool and then puree, leave it rough with pieces of cherry visible.

Mix in the cream - add more cream for richer ice cream, I prefer a lighter, fruiter ice cream so use less cream,

Put into fridge to chill,

When very cold pour into ice cream maker and churn.