I’ve been searching for perfect flavour pairings: mint ice cream with chocolate, vanilla with raspberries, dulce de leche with toffee… and lemon with sour cherries… ;). That last one is one of my absolute favourites. Lemon ice cream with cherries is delicious – gently tangy, refreshing and perfect for hot days.
Ingredients for lemon and sour cherry ice cream:
- 500 ml whole milk
- 500 ml double cream
- 260 g sugar
- finely grated zest of 2 lemons
- 185 ml freshly squeezed lemon juice (about 5 large lemons)
- 30 ml limoncello (or another lemon liqueur, or 15 ml vodka)
- 200 g sour cherries, chopped (can be frozen)
Mix all the ingredients (except the cherries) until fully combined and the sugar has dissolved (you can gently heat the mixture if needed). Cover with cling film and chill in the fridge for 12 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, add the cherries and mix. Transfer to a container and freeze for a few hours.
Without an ice cream maker:
Whisk the chilled mixture, pour into a container and place in the freezer. For the first 3 hours, mix every 30 minutes to prevent ice crystals and keep the texture smooth and fluffy. After the final mixing, add the cherries and stir. Freeze until firm.
Enjoy!
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