Cherry Puree

Remove the pits from the cherries. Place the cherries, sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, or until the cherries are soft and the mixture has thickened. Purée the mixture using a stick blender or food processor until smooth. If you don’ like the texture of the cherrie skins you can also strain it through a sieve. Transfer the purée to an airtight container and refrigerate until completely cool.

Method:

1. In a large bowl, whip the cream until soft peaks form.
2. In another bowl, mix the condensed milk with the cherry purée.
3. Gently fold the whipped cream into the cherry-condensed milk mixture until fully combined. Keep it light and airy.
4. If you like, fold in some chopped cherries for extra texture.
5. Transfer the mixture to a freezer-safe container and smooth the top.
6. Cover and freeze for at least 4 hours, or overnight, until set.