Cherry bakewell ice cream

Cherries are in season now and they don't last long. They seem to get more and more expensive every year; this ice cream is a great way to make them go further. Mixing with almonds is a classic flavour combination, and they give a wonderful texture. The Amaretto really enhances the flavour, although it does affect the freezing. It will come out of the ice cream maker more liquid than usual, but will set firm in the freezer after a few hours.

225g cherries
100g caster sugar
50g icing sugar
1/4 tsp xantham gum
100g ground almonds
300ml double cream

1. Use a cherry stoner to pit the cherries.
2. Blitz in a measuring jug until pureed.
3. Add the sugars and xantham gum and blitz again.
4. Add the ground almonds and double cream and blitz a final time.
5. Churn in the ice cream maker according to the manufacturer's instructions.