Fresh Cherry Yoghurt Ice Cream
When cherries are in season this is divine. It’s best eaten as soon as it’s made. If you don’t have an ice cream making machine, freeze in a plastic container, remove from the freezer after about an hour and a half and whiz in a food processor until smooth. Remove and repeat one more time, then freeze until completely frozen. Remove from the fridge and allow softening down a little before serving.
Prep time: 20 minutes plus freezing time
500g ripe fresh sweet cherries
Using a cherry stoner or a small sharp knife, remove the stones, then place the cherries in a blender and whiz until smooth.
Over a large bowl, push the puree through a sieve using the underside of a ladle or wooden spoon.
Mix the sugar, yoghurt and double cream into the cherry juice.
Pour the mixture into an ice-cream making machine and churn until frozen and thick.
MAKES 4 PORTION