Cherry & Almond Ice Cream

Ingredients

• 600 ml thickened cream
• 1 can (395g) condensed milk
• 1 Tablespoon castor sugar
• 2 Tablespoons Manuka honey
• 1 tsp vanilla bean paste or extract
• 5 cups cherries (canned or in a jar) – drained and finely chopped
• 1/4 cup Slivered Almonds
• Rose food colouring, a few drops (optional)

Method:

1. In an electric mixer, whisk the cream, condensed milk, and vanilla on high speed for several minutes (add a couple of drops of the food colouring if you wish for a pink coloured ice cream.) until whipped, light, and fluffy with soft to medium peaks. 
2. Add 1 Tbsp castor sugar to the chopped cherries. Fold through the almonds, cherries and Manuka Honey into the ice cream mixture.
3. Place in an airtight container or line a loaf tin* with plastic wrap and pour your ice cream into the container or mould.  Freeze overnight or for at least 6 hours until frozen and ready to serve.

*A loaf tin makes a great way to serve for your Christmas dessert.  Remove from the tin and slice into individual portions.  Serve with a sprig of mint, some extra cherries and slivered almonds.