Can you resist giant baskets of cherries at the farmers' market? If so, you are a stronger person than me. I bring home as many as I can carry and mostly eat them fresh, as I prefer raw cherries to cooked, unless they are sour cherries. That's a whole other story for next year, as I missed them at the market this summer. Anyway, to use up some cherries, I made this ice cream and it was a big hit. And it was much better than the photo indicates, trust me!
Cherry Ripple Ice Cream
Adapted from delicious. magazine, July 2011
Makes about 2 litres/quarts
500 ml/2 cups milk (I used 2%)
6 large egg yolks
375 g sugar
450 g/1 pound cherries, pitted and quartered
30 ml/2 tablespoons fresh lemon juice
500 ml/2 cups whipping cream
almond extract to taste, I used a scant ½ teaspoon
- Bring the milk to a boil in a heavy saucepan. Meanwhile, beat the yolks and 200 g sugar together until pale and fluffy, a few minutes. Gradually stir in the milk, then return the mixture to the saucepan and stir constantly over medium-low heat until it thickens enough to coat the back of a wooden spoon. Pour into a bowl, cool, cover and chill thoroughly, preferably overnight.
- Combine the cherries, lemon juice and remaining sugar in a saucepan over low heat and let the sugar dissolve to make a syrup. Simmer for 25 minutes, or until the cherries are very tender. Scoop them out and boil the cherry liquid for a few minutes to thicken and reduce it. Add the cherries back in and chill. It should be thick and jammy.
- Add the cream to the ice cream base along with the almond extract. Freeze the mixture in an ice cream maker. Once ready, transfer the ice cream to a freezer-safe container. Dollop the cherries on top and swirl in with a spoon or spatula. You can decide how much rippling you want. I didn't swirl too much, as it was so hot the day I made this that it was melting incredibly quickly. Place in the freezer for a few hours to firm up.