Cherry and Yoghurt Ice Cream

Cherry and yogurt ice cream

Living in the cherry capital of Australia, Young NSW, means that come summer we are inundated with delicious cherries. In fact there are more cherries than I can eat! I use them in recipes, eat them plain and make pot, after pot of jam but this year I thought I would try something different and make a deliciously refreshing cherry and yoghurt ‘ice cream’.

Ingredients

  • 2 cups of fresh pitted cherries – finely chopped
  • 1 cup of natural honey yoghurt
  • 300ml of thickened cream
  • 1/4 cup of caster sugar
  • 1 tsp of vanilla essence

Method

  1. Combine the all ingredients in a bowl and gently fold until mixture is just combined.
  2. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  3. Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  4. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm.
  5. Scoop into bowls and serve immediately.

Enjoy xx

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Black Forest Muffins

Australian Good Taste - October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

Australian Good Taste – October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

These Black Forest Muffins are one of the tastiest, simplest and easiest treats you will ever come across. This recipe is an on-the-run/cheats recipe that is designed for those times when you forget you have guests coming for dinner, people drop in OR you might just be really bad at baking and you want to wow people… and trust me these will!

Ingredients

  • 4 good quality double chocolate chip muffins
  • 1 tin of pitted cherries
  • 1 tbs of amaretto, brandy or kirsch
  • 200ml of double cream
  • 2 tsp of cornflour
  • ¼ cup of caster sugar
  • 1 flake bar – crumbled

Method

  1. Drain the cherries and reserve the syrup.
  2. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
  3. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries.
  4. Drizzle the cherry syrup over the top of the muffins and sprinkle with the flake.
  5. Serve and lap up the compliments.

Enjoy!