This is the easiest icecream, well it’s more like a frozen creamy pudding than a traditional ice cream,  which needs no churning and is ready in just a few hours of freezing. Its very decadent and rich, and while i've used cherries, you could use raspberries, blueberries or other summer fruits. Ive used frozen berries, but you could use fresh. 

Ingredients

300g frozen cherries (see above)

150g granulated sugar

300 ml double cream

297 g can condensed milk

zest of 1 lemon

Boil up the fruit and sugar, keep an eye on it and stir it regularly, until it thickens, and coats the back of a spoon. When its off the heat it will continue to thicken

While the fruit is cooling, mix together the cream , lemon zest and condensed milk with a stand or hand mixer until soft peaks appear. Be careful not to over mix, just until gently soft peaks appear when you lift the mixer out of the cream. 

Pop the creamy mixture into a freezable container (I use my Falcon enamel dishes) and spoon blobs of the fruit onto the cream. Gently ripple the fruit into the cream using a fork. 

Pop into the freezer for at leat 4 hours and then its ready to serve. 

Our Falcon enamel pie dishes are perfect for this recipe Shop here