Bourbon cherry no-churn ice cream
Make this super simple bourbon cherry no-churn ice cream your summer's coolest indulgence! Smooth, creamy and incredibly delicious.
Ingredients
- 12 oz (350g) fresh pitted cherries halved
- 7 oz (200g) sugar
- ¼ cup (60ml) bourbon replace with apple juice
- juice of 1/2 a lemon
- 1 ¼ cups (300ml) double heavy cream
- 1 ¼ cups (300ml) sour cream
- 3 ½ oz (100g) icing sugar
- 1 tsp vanilla paste
- 4 ginger or digestive biscuits crushed
- extra fresh cherries to serve
Instructions
- Place the cherries, bourbon, sugar and lemon juice in a saucepan.
- Stir over medium heat until the sugar is dissolved.
- Gradually bring to the boil and cook for 10 minutes. Leave to cool completely.
- Put the double cream, sour cream, icing sugar and vanilla in the bowl of your stand mixer.
- Whisk at maximum speed until your have soft peaks.
- Fold in the cherries and crushed biscuits.
- Transfer to a loaf tin, cover with plastic wrap and freeze for 6 hours or overnight.
