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Cherry and Yogurt Ice Cream

ingredients

serves: 4
900 g black cherries, pitted
500 g Greek yogurt
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) cr¨me de cassis
3 tbsp runny honey

method

1. Put the cherries, sugar, 3 x 15 ml spoons of water and cassis into a large saucepan. Place over a low heat and stir until the sugar has dissolved. Cover and cook over a low heat for 25-30 minutes, or until soft.

2. Lift the fruit into a bowl with a slotted spoon, leaving the liquid in the saucepan, and bring to the boil. Simmer for 3-4 minutes, or until syrupy.

3. Pour the liquid over the cherries and leave to cool completely.

4. Put the honey and yogurt into a large bowl and stir until well combined. Add the cold cherry mixture and check for sweetness.

5. If it needs sweetening, add a little more cassis (not too much, or it won't set), or a little icing sugar. Turn the mixture into a shallow plastic box, cover and freeze for 1 hour or until the mixture goes slushy.

6. Remove the mixture from the freezer and break up with a fork, taking care not to mash too much or the cherries will disintegrate.

7. Continue to freeze for a further hour and repeat the process again. Freeze until firm.

8. To serve, remove the ice cream from the freezer and place in the fridge for 30 minutes before spooning into chilled bowls for serving.

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