NO CHURN CHERRY AND PISTACHIO ICE CREAM

This no-fuss, no-churn ice cream brings together the sweetness of cherries, the crunch of toasted pistachios and a hint of rose for something a little exotic. With no churning required, it’s the perfect make-ahead dessert for summer.

This is such a good base that you can easily play around with the flavours to constantly have something new in your freezer - think roasted apricots with almonds, strawberries with white chocolate, or even dark chocolate with a touch of orange zest.

Prep time: 20 minutes

Freeze time: At least 3 hours or overnight

Skill level: Easy

Serves: 6–8

Ingredients

1 tin (395 g) sweetened condensed milk

600 ml cream

1 tsp vanilla extract

2 tsp rose water (optional)

300 g cherries, pitted

2 Tbsp sugar

1 Tbsp water

80 g pistachios, toasted and roughly chopped

Method

Place cherries, sugar and water in a small saucepan. Cook gently over medium heat for 5–7 minutes until the cherries soften and release their juices. Set aside to cool completely.

In a large bowl, combine condensed milk, cream, vanilla extract and rose water. Beat with an electric mixer until thick, soft peaks form.

Gently fold through the cooled cherries (and a little of their syrup) along with most of the chopped pistachios, reserving a small handful for topping.Spoon the mixture into a freezer-proof container, smooth the top and sprinkle with remaining pistachios. Cover and freeze for at least 3 hours or overnight.

When ready to serve I suggest that you remove from the freezer 10- 15 minutes before serving to soften slightly.

Scoop and enjoy!