This works well with yellow or black cherries but sour cherries make this an especially refreshing ice cream.
I was a little short of sour cherries, so I used black cherry jam for decoration. It tastes nice but is a little sweet in comparison to the ice cream.
What you need:
- 500 g sour cherries, pits removed
- 200 g sugar
- 1 tbsp lemon juice
- 1 small glass of Kirsch (optional)
- 200 ml double cream
- 100g caster or fine sugar
- (optionally 20 g dextrose with 80 g sugar: dextrose is supposed to make the ice cream smoother)
- 1 small glass of Amaretto (bitter almond liqueur)
- 350 ml Greek yoghurt
What you do:
- To candy the sour cherries, pit them make sure to catch the juice, then put them in a pan with the sugar, the lemon and the kirsch and boil until the mixture sets. A dash on a chilled plate throws folds when you push your finger into it (see “Caroline’s Sloe Jelly”).
- Allow to cool, then purée half in a blender, save the rest.
- In the meantime warm the cream and add the sugar, stirring until it is completely dissolved , then add the Amaretto.
- Stir in the yoghurt and the puréed cherries and mix thoroughly.
- Chill for about an hour in the freezer, then add the rest of the candied cherries, keeping a few for decoration.
- If you have an ice cream maker, pour the mixture in and let it churn until you have a slightly soft ice-creamy mixture.
- Put it in the a container and freeze. (If you haven’t got an ice-cream maker, you need to whisk the mixture several times in about 2 hour intervals to keep the ice cream smooth and to break up ice crystals, which would form otherwise.)
Serve with a sprig of lemon balm or peppermint.