BLACK CHERRY & YOGHURT RIPPLE ICE CREAM
JOE WICKS SPECIAL
SERVES 6-8 PREPARE: 15 MINUTES FREEZE: 4 HOURS 300ml double cream 180ml maple syrup 1 tsp vanilla bean paste 500g Greek yoghurt 320g frozen black cherries juice of ½ lemon ★ Put the double cream, 100ml of the maple syrup and the vanilla bean paste in a large mixing bowl and whisk with a handheld electric whisk until the mixture forms soft peaks. ★ Fold in the Greek yoghurt until fully combined and pour into a wide, shallow freezer-safe container. Freeze for 3-4 hours, or until completely frozen. ★ Place the frozen black cherries in a food processor with the lemon juice and remaining maple syrup and blitz until smooth. Empty into a bowl and clean the bowl of the food processor. ★ Chop the frozen Greek yoghurt into smaller blocks, place in the food processor and process until smooth. ★ Tip the blended Greek yoghurt mixture back into the freezer-safe container. ★ Using a spoon, ripple the frozen cherry mixture through the frozen Greek yoghurt and place back in the freezer for 20-30 minutes until frozen enough to scoop. ★ Scoop into cones or bowls to serve.