Easy cherry ice cream with syrup
- 700g cherries, stoned
- 397g can condensed milk
- 2 tbsp lemon juice
- 300ml double cream
- For the sauce
- 3 tbsp redcurrant jelly
- 1 tbsp arrowroot (or cornflour)
Put the cherries in a pan with 125ml water. Heat slowly until simmering, then simmer for 5 minutes. Tip into a bowl and chill for 30 minutes. At the same time chill the condensed milk.
Drain the cherries and reserve the juice. Roughly purée the cherries with a blender. Don’t make them too smooth – they should still have a little texture. Add the lemon juice.
Whip the cream until it holds its shape, then fold into the cherry purée with the condensed milk.
Turn the mixture into a plastic container and freeze for at least 5 hours. Remove from the freezer 15 minutes before serving.
To make the sauce, add enough water to the reserved cherry juice to make it up to 300ml, then gently heat with the jelly until it dissolves.
Continue to heat until simmering. Mix the arrowroot with a little cold water to make a paste, then stir into the juice until it boils and thickens. Pour over the ice cream to serve.