Picotta Cherry Ice Cream

Make a delicious cherry ice cream this Summer. What is the difference between ice cream and gelato? Ice cream is made with...

Image credit: Jerte Picota cherries

Make a refreshing Cherry Ice Cream this Summer...

“The combination of cherry and rose flavours works so well in this gelato recipe. What is the difference between ice cream and gelato? Ice cream is made with eggs, essentially it's a frozen custard, whereas gelato is thickened with cornflour. Make sure you 'cook out' the cornflour. I piled cherries on top as well as in the ice cream, mimicking those extravagant Italian displays in ice cream parlours, where they display the flavours with the fresh ingredients.” – Kerstin Rodgers

Picota is an exclusive product - grown in Spain’s Jerte Valley - that is distinguished by its flavour and sweetness. They are dark red in colour and have a more fleshy, crunchier texture than other cherries.

The first thing you’ll notice is they’re sold without stalks. The stalk is left on the tree when carefully harvested by hand, ensuring the fruit is only picked at optimum ripeness.

The second thing you’ll notice is the unique shape of the fruit itself. Unlike other cherries, which are round, this variety develops a natural point, hence the name Picota (pico is Spanish for peak, or point). Despite it being slightly smaller than other cherries, Picota makes up for its size in flavour.

Picota cherries are protected by a denomination of origin (DO) status, which means they can’t be grown anywhere else and are only available in supermarkets until the end of July.

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Spanish Picota Cherry and Rose Gelato

Serves 1L


  • 250 g Spanish Picota cherries, pitted, chopped
  • 150 g caster sugar
  • 20 g cornflour
  • Pinch of sea salt
  • 200 ml whole milk
  • 400 ml sour cream
  • 1 tbsp rosewater
  • Extra cherries to decorate


  1. Put the sugar, cornflour, salt and 2 tablespoons of the milk, into a small pan over a low heat. Whisk the mixture together as you warm it, then add the rest of the milk.
  2. Continue to whisk until it thickens. The mixture will become translucent, meaning that the cornflour has cooked through properly.
  3. Remove from heat and add the hot liquid to the sour cream. Add the rose water and the Picota cherries. Leave to cool, then add to your ice cream maker and churn for 90 minutes.

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