Ingredients

Step by step

1. Place the cherries, 50g of the caster sugar and the lemon juice in a saucepan with 2 tablespoons water and bring to the boil. Simmer for 15 minutes then allow to cool. Tip into a sieve over a bowl to separate the cherries from the syrup.
2. Mix the egg whites with the remaining sugar in a heatproof bowl set over a pan of barely simmering water, stirring constantly for 2-3 minutes, until hot but not boiling. Transfer to a cold, large bowl and whisk with an electric mixer for 5 minutes until you have a cool, stiff and fluffy texture.
3. Still whisking, add the yogurt, then transfer to an ice cream maker and churn until frozen. Or, put into a lidded container, partially freeze for 2 hours; whisk and freeze again, twice.
   Tip

   This recipe contains raw eggs.
4. Fold through the cherries (reserve the syrup) and freeze for at least 4 hours or overnight. Put the ice cream in the fridge 1 hour before serving, to soften.
5. Cut each brioche bun in half and fill with a scoop of the ice cream, drizzle some of the cherry syrup over the top and enjoy with fresh cherries on the side, if you like. 
   Tip

   Get the orange, cardamom and almond brioche bun recipe here.