Sour Cherry Ice Cream

Ingredients

• kg sour (visciola) cherries
• g sugar
• dl water
• cinnamon

Instructions

1. Pit 150 g cherries and cook with 50 g sugar and whole cinnamon until syrupy; set aside and discard the cinnamon.
2. Crush the remaining 850 g cherries with a pounded handful of their pits; wring through a cloth to extract juice.
3. Boil the leftover pulp with the water 4-5 minutes, strain, and combine with the juice.
4. Heat the combined juice with powdered cinnamon; at the boil add remaining 200 g sugar, boil two minutes, sieve.
5. Freeze in the sorbettiera; when set, fold in the syruped cherries and serve in small glasses.