Cherry, Cinnamon & Greek Yoghurt Ice Cream

Step 1: Place the cherries, honey and lemon zest in a saucepan over a medium heat. Cook gently for 8–10 minutes, stirring occasionally, until the fruit softens and releases its juices but still retains some texture.

Step 2: Allow the cherries to cool slightly, then blend until smooth or leave partially chunky if you prefer pieces of fruit throughout the ice cream. Leave to cool completely.

Step 3: In a large bowl, whisk together the Greek yoghurt, double cream, whole milk, vanilla, cinnamon and sea salt until smooth.

Step 4: If using egg yolks: warm the milk and cream until steaming before whisking a little into the egg yolks. Return to the pan and cook gently for 5–7 minutes, stirring constantly until the mixture lightly coats the back of a spoon. Cool completely before whisking in the yoghurt, cinnamon and vanilla.

Step 5: Fold the cooled cherry purée into the yoghurt mixture until evenly combined. Taste and add a little extra honey if the cherries are particularly tart.

Step 6: Refrigerate for at least 4 hours, or overnight, to allow the flavours to develop.

Step 7: Churn in an ice cream maker according to the manufacturer's instructions, or freeze in a shallow container, whisking vigorously every hour for 3–4 hours until smooth and creamy.

Step 8: Freeze until scoopable, then remove from the freezer 5–10 minutes before serving. Finish with an extra pinch of cinnamon and a handful of toasted almonds or cacao nibs if desired.