Cherry ice cream (no churn)

Ingredients

• 8 oz cherries
• 2/3 cup heavy cream (double cream)
• 1/2 cup sweetened condensed milk

Instructions

1. 1

   Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).

2. 2

   Separately, whip the cream until it forms medium-firm peaks.

3. 3

   Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.

4. 4

   Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).

5. 5

   Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.