Ice cream is a beloved dessert. The extraordinary number of flavor combinations that can be achieved simply by mixing a few ingredients undoubtedly contributes to the popularity of ice cream. For those partial to cherries and almonds, there’s nothing better than combining those flavors in this recipe for “No-Churn Cherry Bakewell Ice Cream” from “Jane’s Patisserie” (Sourcebooks) by Jane Dunn.
No-Churn Cherry Bakewell Ice Cream
Serves 10
200 grams pitted cherries (about 1 cup)
450 milliliters of double (heavy) cream
(about 2 cups)
397 grams condensed milk (14 ounces)
1 teaspoon almond extract
1⁄2 teaspoon pink food coloring (optional)
Cherries and toasted flaked almonds, to serve
Directions:
Add the pitted cherries to a blender and blitz until smooth.
Pass the mixture through a sieve to remove any lumps, then set it aside.
Pour the cream into a bowl and whip until soft peaks form.
Put the condensed milk, almond extract, pink food coloring (if using), and puréed cherries into a separate bowl and stir to combine, then pour the mixture into a container, like a large loaf tin.
Freeze for at least 5 to 6 hours, or preferably overnight, so it has time to get the correct texture. Remove from the freezer about 20 minutes before serving to allow it to soften slightly. Scoop into bowls and serve topped with fresh cherries and toasted flaked almonds.
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