Charming Cherry-Pistachio Delight

Step 1: Prepare the Cherry Mixture

1. Gather Ingredients: Make sure you have all your ingredients ready: 500g pitted cherries, 1 lemon (for zest and juice), 50g caster sugar, and 1 tsp cornflour. It’s helpful to have a measuring cup and a spoon handy.

2. Combine Ingredients:

   • In a medium saucepan, add the pitted cherries, lemon zest, lemon juice, caster sugar, and cornflour.
   • Stir everything together until the sugar and cornflour are evenly distributed among the cherries.

3. Cook the Mixture:

   • Place the saucepan over medium heat.
   • Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
   • After about 5 minutes, you should start to see the cherries releasing their juices. Continue cooking until it starts to bubble.

4. Mash the Cherries:

   • As the mixture simmers, use a wooden spoon to gently mash the cherries. This will help break them down and thicken the mixture.
   • Continue cooking for an additional 7-10 minutes, or until the mixture reduces and thickens. It should coat the back of a spoon.

5. Cool Completely:

   • Once thickened, remove the saucepan from the heat.
   • Carefully transfer the cherry mixture to a bowl and let it cool to room temperature.
   • Once cooled, cover with plastic wrap or a lid and refrigerate if you’re not using it right away.

Step 2: Make the Ice Cream Base

1. Whip the Cream:

   • In a large mixing bowl, pour 600ml of double cream and add 3 tablespoons of pistachio butter.
   • Using an electric whisk, start on a low speed to prevent splattering, then gradually increase to medium speed.
   • Beat until soft peaks form, which should take about 2-3 minutes. The cream should look thick but still soft.

2. Fold in Condensed Milk:

   • Gently fold in 250ml of sweetened condensed milk using a rubber spatula.
   • Use a careful folding motion—scoop from the bottom and fold over the top to combine without deflating the whipped cream. Mix until just combined.

3. Combine with Cherry Mixture:

   • Take the cooled cherry mixture from the refrigerator.
   • Gently fold it into the cream mixture with the spatula. Use a cutlery knife or a spatula to create a marbled effect. Aim for swirls of cherry throughout the cream, but don’t mix it too thoroughly.

4. Transfer to Container:

   • Pour the mixture into a 1.2-litre loaf tin or a freezer-safe container.
   • Smooth the top with a spatula, making sure it’s even.

5. Add Toppings:

   • Sprinkle 50g of shelled, toasted pistachios, finely chopped, over the top. This adds a lovely crunch and flavor to your ice cream.

6. Freeze the Ice Cream:

   • Cover the container tightly with a lid or plastic wrap. This helps prevent ice crystals from forming.
   • Place the container in the freezer and let it freeze for at least 6 hours or ideally overnight for the best texture.

Serving Suggestions

1. Prepare to Serve:

   • When you’re ready to enjoy your ice cream, take it out of the freezer and let it sit at room temperature for about 5 minutes. This will soften it slightly, making it easier to scoop.

2. Scoop and Serve:

   • Use an ice cream scoop or a large spoon to serve the ice cream into bowls or cones.
   • If it’s too hard, let it sit for another minute or two before scooping.

3. Garnish (Optional):

   • For an extra special touch, consider garnishing with a few whole cherries, extra crushed pistachios, or a drizzle of chocolate sauce before serving.
   • Serve immediately and enjoy your delicious homemade cherry and pistachio ice cream!

Storage Tips

• Freezing: This ice cream can be stored in the freezer for up to three months. Ensure it’s well-covered to avoid freezer burn.
• Scoopability: If it has been frozen for a long time, let it sit out for a few more minutes to soften before scooping.

Enjoy the process and the delightful results of your homemade ice cream! If you have any further questions or need clarification on any steps, feel free to ask!