Cherry, chocolate and rose water ice cream

• cherries↗425g can pitted g

  pitted, in syrup, drained (keep syrup)

• rose water↗½ tsp tsp
• heavy cream600ml ml
• condensed milk↗½a 397g can g
• dark chocolate↗100g bar of g

  chopped (need a good mix of large pieces and fine crumbs)

• shortbread cookies

  cones and extra cherries for serving (optional)

Step-by-step instructions

1. 1

   Line a 900 g loaf pan with parchment or film. Transfer the cherries into a food processor together with 2 tbsp of syrup from the can, add rose water and blend to a purée.

2. 2

   Whip the cream to soft peaks, then fold in the condensed milk and half of the cherry purée. Pour about a third of the mixture into the pan, swirl in some purée and sprinkle chocolate, then repeat layers until all ingredients are used. Freeze for at least 4 hours. Remove the ice cream, slice and serve with cookies and extra cherries, or use a scoop to fill cones.