Freddo Italiano (Italian Ice Cream!)

This is great as you can have a base ice cream recipe without having to use an ice cream maker and you can play around with flavours by adding vanilla essence or mint.

1. 1

   Prep 25 mins.
   
   1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
   2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan with the rest of the cherry cream. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
   3. Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
   4. Line a 900g loaf tin with cling film (Could also be used with a cake or brownie tin, as long as it is reasonably deep or wide). Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the remaining whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.
   Recipe From Good Food Magazine