Easy Cherry Ice Cream2016-02-25
- Servings : 4
- Prep Time : 30m
- Cook Time : 5m
- Ready In : 50m
- 3 cups cherries, stoned
- 3⁄4 cup water
- 11⁄4 cup condensed milk
- 2 tbsp lemon juice
- 11⁄4 cup cream
Put the cherries in a pan with the 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 roughly purée them in 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 in cups or cones.