ROASTED CHERRY, ROSE AND PISTACHIO ICE CREAM (NO-CHURN)
Cherries are definitely one of my favourite fruits. I might go so far as to say that they are one of my favourite foods.
I’ve always loved them, I remember once, when I was little, I swallowed a cherry stone and my dad told me that a cherry tree would grow in my belly. I was genuinely scared that this would happen (I think there were a lot of tears) and that still didn’t break my love of them.
However cherries aren’t ever really cheap so I think when I do buy them it’s important to make the most of them. Roasting the fruit really intensifies their sweetness and flavour and rosewater adds a hint of floral fragrance along with the little nuggets of pistachio. Of course this is another no-churn recipe so the actual ice-cream only takes a few minutes to make. Hurrah.
If you aren’t as crazy about rosewater as I am then you can leave out the second tablespoon (the one that gets added to the ice-cream base). I really love to serve this drizzled with some melted dark chocolate, so that it solidifies to a crisp shell as it hits the cold ice-cream.
125g ish fresh cherries
1-2 tbsp rosewater
1 tsp sugar
35g shelled, unsalted pistachios
300ml double cream
175g condensed milk
Pre-heat the oven to 200°c and pit and halve the cherries, or halve and pit them, depending on if you have one of those fancy doo-hickies for removing the stones from them. Toss them in a shallow baking dish with the sugar and 1 tbsp of the rosewater. Roast the fruit for around 25 minutes.
During the last five minutes of cooking you can put the pistachios in the oven to toast on a separate tray. Once everything is roasted and toasted you need to leave them to one side to cool.
Whisk together the condensed milk and cream until they are thick and fluffy. Add the remaining rosewater (if using) and briefly whisk the mixture again. Roughly chop the pistachios and fold them through the ice cream base. Finally stir through the cherries and any juice that has collected in the baking dish. Don’t over mix this, you want it to look slightly marbled.
Transfer the ice cream mixture to a freezable container and pop in the freezer until it is solid and ready for scooping.