Recipes

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Sophie Conran is a celebrated chef and cookery writer. Mother of two gorgeous kids, she has turned her love of cooking and home into her work. This rich and creamy cherry ice cream is a great way  of using up glorious British cherries.

    250ml cherry juice – for this you will need about 500g of very ripe, fresh cherries
    100g caster sugar
    200ml Jersey cream
    100ml yoghurt

Method

Firstly juice the cherries. Using a cherry stoner, or a small, sharp knife, remove the stones from the cherries. Then place them in a blender and whiz until smooth. Strain them through a sieve and crush all of the juice through using a wooden spoon. Catch the juice underneath in a bowl.

Mix in the other ingredients until smooth then pour into your ice cream machine. Add chopped almonds and flakes of chocolate to the mixture if desired. Churn until thick, then freeze. This ice cream is best eaten within an hour of making.