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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Cherry Ice Cream Recipe

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This recipe for Fresh Cherry Ice Cream is from Chapple's Love to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups pitted whole cherries (250gm)
1 cup whole milk
1/2 vanilla bean
1/2 cup granulated sugar
2 large egg yolks
1/8 tsp salt
1 1/2 cups heavy cream
Directions:
Directions:
Roughly chop the cherries and set aside.

Split vanilla bean lengthwise and scrape seeds into a small saucepan. Add the vanilla bean pod and the milk.

Under medium heat, scald milk (approx. 170 degrees). Remove from heat and allow to steep 15 minutes.

Using a whisk or hand egg beater, beat yolks, sugar and salt until the yolks are pale in color. If mixture is too stiff, add a splash of the heavy cream.

When milk and vanilla are finished steeping, turn heat back to medium and incorporate the egg mixture: first whisk some warm milk into the egg mixture, then pour egg mixture back into the pan and whisk vigorously. Heat, stirring continuously until mixture thickens. Do not heat past 170 degrees or eggs will curdle. Strain into a glass bowl.

Stir in remaining heavy cream and cherries. Place plastic wrap directly on surface of ice cream and chill overnight. Alternately, chill down to 37 degrees in an ice bath (about 2 hours).

Pour cold ice cream mixture into your ice cream maker and mix according to manufacturer’s directions. Ice cream benefits from a 24 hour ripening in the freezer.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min plus time to freeze

 

 

 

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