No-Churn Cherry and Pistachio Ice Cream

• fresh cherries↗500g g

  pitted

• lemon↗1

  zest and juice

• sugar↗50g g
• cornstarch1 tsp tsp
• heavy cream600ml ml
• pistachio butter3 tbsp tbsp
• condensed milk↗250ml ml
• pistachios↗50g g

  peeled, toasted and finely chopped

Step-by-step instructions

1. 1

   Transfer the cherries, lemon zest and juice, sugar and cornstarch into a saucepan. Cook over medium heat for 12–15 minutes until it boils, reduces in volume and thickens. While the cherries cook, gently mash them with a wooden spoon to break the berries. Cool completely.

2. 2

   Whisk the cream and pistachio butter to soft peaks with an electric mixer, then gently fold in the condensed milk. Pour the mixture into a 1.2 L loaf pan or a freezer‑safe container, then fold in the cooled cherries with a spatula. Sprinkle with pistachios, cover and freeze for at least 6 hours, preferably overnight. Store in the freezer for up to three months. Let sit at room temperature for 5 minutes before serving.