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Cherry-Vanilla Ice Cream
serves 2 quarts
Ingredients
1 1/2 pounds cherries, pitted
1 cup sugar
2 1/2 cups heavy cream
1 cup whole milk
1/2 vanilla bean, split, seeds scraped and reserved
8 large egg yolks
1 teaspoon lemon juice (3-4 drops)
red food coloring, optional
Directions
cherry syrup
Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften -- about 10 minutes
Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan
Cook the cherry mixture over medium heat until it reduces to about 1 cup -- 8 to 10 minutes
Transfer to a small bowl and cool completely.
ice cream base
Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl
set both aside
Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil
Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale
Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture
Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes
Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool
ice cream
Cut the remaining cherries in half, toss with the lemon juice, and set aside
Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired
Process in an ice cream maker according to manufacturer's instructions
Fold in cherry halves, transfer to an airtight container, and freeze until solid
Ice cream will keep for up to 1 month in a freezer
note
A delicious cool treat on a hot summer day.
If you don't plan to use halved cherries immediately, toss them with a little lemon juice to help prevent their oxidation, or browning
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