300g cherries (pips removed)
4 egg whites
2 egg yolks
100ml extra virgin olive oil
Place the cherries in a blender until smooth. Pour into a saucepan and gently heat with the sugar.
Beat the egg white and yolk and add to the pan. Heat gently until slightly thickened.
Take off the heat, add the extra virgin olive oil and mix together in a blender.
Pour the mixture into a container and place in the freezer for at least 3 hours. Stir occasionally to avoid crystallisation.
Decorate with a cherry before serving.
Ø Serve with any almond or frangipane-based tart
Ø Toast flaked almonds in the microwave and sprinkle over the ice cream
Ø Drizzle dark rum and grate a little orange zest directly on to each serving