Ice Cream with Cherries
Pit the cherries, rinse and cook in about 150 ml (approximately 2/3 cup) of water about 5 minutes until tender. Drain cherries and press through a food mill into a bowl. Mix in the powdered sugar and cream. Freeze for about 3 hours (or finish in an ice cream machine.)
Remove from the freezer about 10 minutes before serving. Allow to soften slightly, spoon into glasses and garnish to taste with fresh raspberries and mint leaves.