Make the coulis first. Taste the cherries to see how sweet they are then wash, stone and de-stalk the lot.

Place in a small pan with the sugar, lemon juice and water and cook over a medium heat stirring regularly until they soften and give up their juices - about 10 minutes should do it.

Leave to cool then blitz in a food processor (I use my Bamix) until thoroughly puréed and smooth.

Make the crumble by rubbing the butter into the flour then stirring in the sugar. Leave some good sized pieces and place on a lined baking tray, baking for 10-15 minutes at 180˚C until pale golden in the middle (the fine pieces around the edges my catch a little - just discard them if they do). When cool, break up the pieces to chunks less than a centimetre square.

Make the ice cream next.

Start by whisking the egg whites until firm peaks are achieved then, whilst still whisking, pour in the sugar in a slow and steady stream. This is best with an electric hand whisk or stand mixer.

Set aside then whip the double cream with the kirsch and vanilla seeds or extract until softly whipped only - don't turn it to butter!

Add the egg yolks to the cream and beat in (don't worry that it slackens a little - just stop once there are no streaks left).

Fold the egg whites into the cream and yolk mixture and transfer to a plastic pot/box of about 750ml capacity to freeze until semi-solid (about 1 hour).

At this point, remove the ice cream from the freezer and ripple through about half of the cherry coulis and most of the crumble, trying not to turn it a homogenous pink.

Return to the freezer for at least 3 hours to set hard.

To serve, ripen in the fridge for approximately 20 minutes to soften enough to make light work of scooping and serve with the extra coulis and crumble pieces. Extra fresh cherries would be fabulous if you haven't eaten them all as you make this luscious ice cream.