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

  • 2 hours
  • 4
  • Medium
I WAS thrilled when I discovered a local cherry farm in Blairgowrie a few years ago, in the heart of the traditional fruit growing area of Perthshire. Cherries are such a wonderful fruit and knowing I can get them locally, grown on great Scottish soil, means I can enjoy them at home and in dishes we serve at The Kitchin. They may be a little more expensive than other local fruits, but the quality is superb. The glossy skin, juicy flesh and sweet taste are worth that little bit extra. The cherries we’ve enjoyed this season have been so good we even served a little bowl to our guests as petits fours at the restaurant. It’s hard to resist them when they taste so good. Cherries also perfectly complement sweet and savoury dishes. Try them in this irresistible cherry ripple ice cream, or you can even seek out savoury sauce recipes that match seasonal salads or fatty meats like duck – a classic and delicious combination. Cherries are packed with health benefits too, full of antioxidants, lower in sugar than some other fruits and have been found to help sleep. They’re a great substitute for sweets for kids too – much healthier and tastier.

Ingredients

  • 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

Method

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.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.