Ingredients
- 450g ripe cherries, pitted
- 2 tbsp raw honey or maple syrup
- 300g full-fat Greek yoghurt
- 250ml organic double cream
- 150ml organic whole milk
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- Zest of ½ lemon
- ¼ tsp flaky sea salt
- 2 organic egg yolks (optional, for an extra silky texture)
Method
- 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.
- 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.
- In a large bowl, whisk together the Greek yoghurt, double cream, whole milk, vanilla, cinnamon and sea salt until smooth.
- 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.
- 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.
- Refrigerate for at least 4 hours, or overnight, to allow the flavours to develop.
- 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.
- 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.
