Tom Kitchin recipe: Cherry ripple ice cream

Tom Kitchin shares his recipe for making a lovely ice cream from fresh cherries.

2 hours
Published: September 13, 2015
Categories: ,

Mix the milk, cream and sugar in a pan and bring to the boil. Mix the cornflour and milk to make a “slurry” or paste.

Add the paste to the boiling liquid, take off the heat then add the cream cheese, whisking continuously.

Allow this mix to cool for 5 minutes, then add to an ice cream maker and churn until softly frozen.

Add the chopped cherries, and if it’s just for the adults, you can also add a little kirsch (to taste) then mix through.

Freeze until needed. You can add other seasonal berries, vanilla or even pistachios if you want to give it your own twist. Serve scooped in a bowl or glass with some fresh, chopped cherries.


  • 150g cherries – chopped, plus 50g extra to serve
  • 250ml milk
  • 155ml cream
  • 75g caster sugar
  • 10g cornflour
  • ½ tbsp of milk
  • 10g cream cheese
  • 1 tbsp crushed pistachio
  • a little kirsch to taste (if for adults
Copyright ©2024 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosslistchevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram