Steps
- Combine 500g of pitted cherries, the zest and juice of 1 lemon, 50g of superfine sugar, and 1 teaspoon of cornstarch in a saucepan.
- Cook over medium heat for 12-15 minutes, lightly crushing the fruit, until thick and bubbling. Cool completely.
- Whip 600ml of heavy cream and 3 tablespoons of pistachio butter to soft peaks. Fold in 250ml of sweetened condensed milk and pour into a freezer container.
- Swirl in the cherries and scatter over 50g of finely chopped toasted shelled pistachios. Cover and freeze for at least 6 hours. Soften for 5 minutes before scooping.