For cherry fans this summer will be a good one as positive growing conditions will see an abundance of quality Australian cherries on shelves.
There are so many ways you can use cherries and we will sharing a couple of ideas with you over the coming week. To get you started try the following recipe for Cherry Pie Ice Cream – this will cool you down while satisfying your sweet tooth:
Makes approximately 1.5L
- 1L good quality vanilla ice cream
- 150g ready-to-eat sweet shortcrust pastry base
- 2 cups (400g) cherries, pitted
- 2 tsp lemon juice
- ¼ tsp ground cinnamon
- ¼ tsp almond extract
- ¼ cup icing sugar mixture
- 1 tsp cornflour
Place cherries, lemon juice, almond extract, cinnamon and icing sugar mixture in a bowl and leave to macerate for 20 minutes.
Transfer cherry mixture to a saucepan over medium-low heat and cook for 6 minutes until syrup thickens and cherries have softened.
Transfer mixture to the pastry case and set aside to cool completely.
Place ice cream in a food processor and pulse until smooth, then transfer mixture to 1.5L container.
Crumble cherry pie in large pieces into container and gently stir through.
Place in freezer until firm.