Instructions

• Prepare black cherry pulp:
• 01 Wash and halve the black cherries, removing the stone. Place in a saucepan on a medium-low heat with the caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes, or until the cherries have reduced to a syrup. Liquidise to a rough pulp. Leave aside to become cold.
• Make ice cream mixture:
• 02 Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk by hand (or using an electric machine) until soft peaks form, then stir in the condensed milk. Add a handful of caramelised walnuts and fold through.
• Assemble to freeze:
• 03 Pour the cream mixture into a freezer-proof container, making sure it goes into the corners. Now top with most of the cherry pulp and gently ripple through the ice cream mixture using a fork.
• Freeze:
• 04 Freeze over night or for a minimum of 4 hours or so.
• To serve:
• 05 Remove the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, soft dessert. Scoop into suitable glasses, bowls or into cones and top with a drizzle of cherry pulp.