- Blitz 150g of the cherries with the icing sugar in a blender until pureed. Use as is, or if you prefer a smoother consistency, press through a fine sieve to remove the skin.
- In a large mixing bowl, beat the cream with electric beaters until it reaches soft peak consistency. Be careful not to overbeat.
- Add the condensed milk and almond essence and beat until it returns to soft peak consistency – with a thickness like Greek yoghurt.
- Line a loaf tin with cling film – I use a couple of large pieces so you have overhang both sides. This will help you lift out the frozen dessert.
- Spoon a third of the cream mixture into the tin. Scatter over some cherries and a third of the cherry coulis. Use a skewer to marble it into the cream. You may wish to save some coulis for drizzling, but use the rest to repeat the layering process twice until you have no more cream mixture. You may have too much for the tin – you can freeze it in a separate ramekin.
- Making sure it is on a flat surface, freeze it for least 5 hours or overnight.
- To serve, use the cling film to pull the semifreddo out of the tin and turn onto a plate. Serve either in slices topped with the remaining coulis and some fresh cherries. Or you could serve it in scoops in a bowl or in cones topped with chopped nuts, freeze dried raspberries or grated chocolate – the choice is yours.
Since I discovered a basic no-churn ice cream formula, I’ve been trying all sorts of variations. I love cherries and wait all year for them to be in season. I had to try them in the ice cream. Almond essence brings a marzipan-ish hit which works well with the cherries. A handful of dark chocolate chips wouldn’t go amiss.