Decadently refreshing – here’s how to make the delicious three flavours of ice cream for Lina Lomelino’s Neapolitan ice cream cake
• 540ml double cream
• 1 x 397g can sweetened condensed milk
• 2 tsp vanilla extract
• 90g sweet cherries, halved and pitted
• 2 tbsp granulated sugar
• ½ a lemon, juice only
• 1 tbsp cherry liqueur
• 45g shelled pistachio nuts
• natural food colouring (optional)
1 Combine the double cream, condensed milk, and vanilla extract in a large bowl. Divide the mixture into three equal portions and refrigerate one of them.
2 Combine the cherry halves with the sugar and lemon juice in a saucepan. Simmer for 5–10 minutes or until the cherries are soft. Set aside to cool.
3 Put the cherries in a blender and process to a smooth puree, then blend in the cherry liqueur. Blend the cherry puree with one-third of the unrefrigerated ice cream mixture, and then refrigerate.
4 Finely grind the pistachios in a blender and then fold into the remaining third of the unrefrigerated ice cream mixture. If you like, colour the mixture with a small amount of green gel or paste food colouring. Refrigerate.
Recipe courtesy of Lina Lomelino