Easily make your own ice cream with this no-churn recipe using double cream, condensed milk and pistachio butter, then add fresh cherries and crushed pistachios
Prep:5 mins
Serves 8 – 10
500g fresh cherries, pitted1 lemon, zested and juiced50g caster sugar1 tsp cornflour600ml double cream3 tbsp pistachio butter250ml condensed milk50g pistachios, shelled, toasted and finely chopped
STEP 1Tip the cherries, lemon zest and juice, the sugar and cornflour into a pan. Cook over a medium heat for 12-15 mins until bubbling, reduced and thickened. As the cherries cook, lightly mash using a wooden spoon to break them up. Cool completely.STEP 2Whisk the cream and pistachio butter to soft peaks using an electric whisk, then fold in the condensed milk. Pour into a 1.2-litre loaf tin or freezerproof container, then swirl in the cooled cherries using a cutlery knife. Scatter over the pistachios, cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer for 5 mins before scooping.
