Christine McFadden Cookery and Food Writing
Instagram
Christine McFadden with students
HOME FOOD WRITING BLOG RECIPES CLASSES HOW TO BOOK LINKS WE LIKE CONTACT
ARCHIVE
Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Cherries fruit cookery classes Dorset Foodie Southwest
Learn to cook cherries Christine McFadden Southwest
Learn how to make cherry yogurt icecream Southwest
Cookery classes fruit cherries Dorset foodie Southwest

Two-Cherry Yogurt Ice

Here I've combined luscious fresh cherries with dried cherries to up the flavour
and add a bit of texture. It's fine to leave them out if you don't have any. Just
use an extra handful of fresh cherries.
Made with thick Greek yogurt, this luscious ice is really easy to make. Just blitz the ingredients then freeze.
Makes about 1 litre

fresh ripe cherries 650g
dried cherries 75g
sugar 175g
kirsch or brandy (optional) 1–2 tbsp
thick Greek yogurt 250g

1) Set aside a few whole cherries to decorate. Remove the stones from the remaining cherries (see Cook's notes).

2) Put the pitted cherries in the bowl of a food processor, along with the dried cherries, sugar and kirsch, if you are using it. Blitz for 2-3 minutes until you have a fairly smooth purée.

3) Pour the purée into a bowl (see Cook's notes), then stir in the yogurt, mixing well.

4) Churn and freeze in an ice cream machine, or still-freeze following the instructions below.

Cook's notes
Pitting cherries is laborious but here it is necessary. Speed up the task with
a cherry pitter or a metal garlic press with a protuberance for removing
stones.
If you don't like 'bits', sieve the mixture at step 3 before you stir in the yogurt.
• If you don't have an ice cream machine, still-freeze the mixture in a shallow,
freezer-proof container for several hours, until it begins to harden round the
edges. Transfer to a deep bowl and whisk until smooth. Pour back into the
container, freeze again, then repeat the whisking process once more before
the final freeze.

 

Recipe © Christine McFadden 2016

    Photography: Christine McFadden    
© 2017 The Dorset Foodie | Website by Compass