Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don’t need an ice cream maker to make it
Prep:15 mins
Serves 8
425g can pitted cherries in syrup, drained (reserve the syrup)½ tsp rose water600ml double cream½a 397g can condensed milk100g bar of dark chocolate, chopped (you want a nice mixture of chunks and smaller bits)shortbread biscuits, cones and extra cherries, to serve (optional)
STEP 1 Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.STEP 2Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you’ve used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.
