Cherry & pistachio no-churn ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
Showing items 1 to 3 of 6
- 500g fresh cherriespitted
- 1 lemonzested and juiced
- 50g caster sugar
- 1 tsp cornflour
- 600ml double cream
- 3 tbsp pistachio butter
- 250ml condensed milk
- 50g pistachiosshelled, toasted and finely chopped
Nutrition: Per serving (10)
- kcal476
- fat38g
- saturates22g
- carbs29g
- sugars28g
- fibre1g
- protein5g
- salt0.1g
Method
step 1
Tip 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 2
Whisk 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.
