Pink glory ice cream recipe Before shying away from the thought of making three different ice creams, all you need to make this rhapsody in rose pinks is a good strong liquidiser and to pre-freeze the fruit - or even better buy ready-frozen fruit which tends to be loose and not stuck together in clumps that can be hard to process. Redcurrants can be substituted for one of the red fruits, or blackcurrants, but adjust the sugar to make sure the ice is sweet enough. 300g cherries, pitted and frozen 300g strawberries, de-stalked and frozen 300g raspberries, frozen 300ml yogurt 100g golden caster sugar (or more) For the syrup 150g strawberries, liquidised 30g icing sugar You will need four tall glasses - chilled in the freezer before using - and three containers to put the different ice creams into. Put the cherries in the liquidiser with 100ml yogurt and one tablespoon of sugar. Liquidise to a soft icy pulp then put in a container and place in the freezer. Repeat with the strawberries, adding 100ml yogurt and a tablespoon of sugar, then with the raspberries but this time omitting the yogurt. Put all in the freezer so you have three soft ices. To make the syrup add the icing sugar to the liquidised strawberries and then strain it through a sieve. When ready to serve, scoop layers of the fruit ices into the glasses, then put a dollop of yogurt on top of each and pour over a little strawberry syrup.