3 cups cream
¾ cup full-cream milk
¾ cup full-fat Greek yoghurt
1 cup icing sugar
1½ teaspoons vanilla paste
¾ cup pistachio nuts, roughly chopped
1 x 425-gram tinned black cherries (stoneless)
Whisk together the cream, milk, yoghurt, icing sugar and vanilla paste. Pour into a shallow baking tray lined with baking paper. Place in the freezer for 2 hours or until solid.
Use a knife dipped in hot water (then dried) to cut into chunks. Place in a food processor and blitz, scraping the sides as needed, until the chunks are broken up. You’ll need to work fast so that the ice cream doesn’t melt too much. Add the pistachios and run until mixed through evenly. Add the cherries and pulse to combine. Ensure there are still some chunks left.
Transfer to a loaf tin and place back in the freezer. Remove from the freezer 5 mins before serving.
Will last up to 2 months in the freezer. Cover the tin with tinfoil to prevent freezer burn. Makes 1.5 litres