Cherry and Almond Ice cream

Contributed by Kathleen Dix

1000 g cherries
300 g marzipan
500 g thick yoghurt

Stone cherries. Cook gently in own juice on stove. Don't add any water. Leave to cool. Drain off juice.
Chop marzipan into small pieces and place with yoghurt in a food processor. Mix until fairly homogeneous. Add _ cherries and mix until only small pieces of cherries are visible. Add remaining cherries and process for a few seconds so that pieces of cherries are still visible.
Freeze in a container. After an hour stir the mixture and continue freezing. Remove from freezer half an hour before serving.

Notes
In the past I have used a cherry stoner but I find a kitchen devil-type knife far better.
The discarded juice can be used in trifles, jellies and drinks, etc.

The work of the Park Farm Cherry Orchard Project has been recognised and supported as part of the Food Lovers' Britain Cherry Aid campaign

foodloversbritain.com