Frozen Greek yogurt with sour cherry and prosecco ice cream

Whilst sour cherries cannot be eaten raw, they make a delightful spoon sweet which I have enjoyed since my childhood. It is worth having some as it is delicious drizzled with its syrup over vanilla or plain chocolate ice cream.

I was thrilled to discover this jam made by Hawkshead Relish in Cumbria and paired with Greek yogurt is a marriage made in heaven. For a simpler quick dessert, thin a couple of tbsp of jam in a saucepan with some water or orange juice and warm up to fully incorporate. Leave to cool and drizzle over some thick Greek yogurt. Sprinkle with some roasted almond flakes and edible flowers.

For the ice cream (serves 8-12 depending on size of scoops and what else you serve with it)

• 750g of thick Greek yogurt
• 200g caster sugar
• 150g Hawkshead Relish sour cherry and prosecco jam

For the macerated fresh cherries

• 250g cherries, stoned and cut in half.
• 150ml prosecco
• Zest of ½ orange
• 50g caster sugar
• 1 tbsp finely chopped mint

To serve (optional)

• A few whole roasted pistachios, roughly chopped
• 1 tbsp of sour cherry spoon sweet (Greka Foods and Maltby & Greek sell it)
• Edible flowers

Method

1. Place the yogurt and sugar in the bowl of your electric mixer and mix on a high speed for a couple of minutes.   Transfer to your ice cream making machine and churn for 30 -40 minutes till thickened. Empty into a container suitable for a freezer and spoon into it the sour cherry and prosecco jam. Use a knife to make swirls of the jam in the yogurt and freeze till needed.
2. Put the ice cream in the fridge for 30 minutes before serving to soften.
3. To macerate the fresh cherries, mix everything in a bowl, cover and keep chilled for 30-60 minutes before serving.