Miso, Peanut Butter, Pretzel and Pecan Ice Cream with Rum Cherry Compote

One of my ultimate guilty pleasure desserts which never lasts long in the freezer. This is my favourite type of ice cream - sweet, salty, crunchy, creamy and completely moreish paired with a fruity, warm cherry compote.  It would also work well with any fruit you have in your freezer (raspberries, strawbs etc). This is a crowdpleaser of a pud which feels grownup but also a little bit like jelly and ice cream you used to get as a kid.

1. Place 600ml double cream and a can of condensed milk into a large mixing bowl. Use electric beaters to whip the mixture until light and fluffy and the beaters hold a trail.
2. Next add 1 tsp miso paste, a handful of roughly chopped roasted salted pecans, a handful of roughly chopped roasted salted peanuts, 75g chunky peanut butter, a handful of roughly chopped pretzels and a tsp of vanilla extract. Fold the mixture until evenly combined before tipping into a tupperware, loaf tin or other shallow container lined with clingfilm.
Freeze for at least four hours.
3. Add 200g frozen cherries to a large saucepan. Heat over a low heat with the lid on until the cherries start to release their juices then add 30g caster sugar, the juice of a lemon, 1 tbsp rum and 1 tsp of almond extract. Simmer until the mixture is thickened.
4. Remove the ice cream from the freezer 10 minutes before you are ready to serve, and spoon into large bowls with the warm compote. Top with more chopped peanuts, pretzels and pecans and enjoy.