Fresh Cherry Ice Cream
Cherry season is at its peak. Celebrate this year’s crop by turning these juicy fruits into a delicious dessert. Love cherries and chocolate? Rough chop some dark chocolate and add it to the mix!
- 1 tsp fresh lemon juice
- 1 pound fresh cherries, pitted and halved
- 4 egg yolks
- 1 cup sugar
- 2 cups whole or 2% milk
- 1 1/2 cups whipping cream
- 1 tsp vanilla extract
- Sprinkle lemon juice over the cherry halves and toss lightly. Beat the egg yolks and sugar in a medium bowl until the mixture is frothy. Whisk until the egg yolks and sugar move from gritty, to creamy.
- In a medium saucepan, heat the milk and whipping cream over low heat until the mixture is very warm – when it forms bubbles around the sides, it’s about ready. Very slowly pour the hot cream mixture into the beaten eggs in a thin stream, whipping briskly the entire time. Return the mixture to the saucepan and, stirring constantly over medium-low heat, heat until the mixture has thickened enough to coat the back of a spoon – about 10 minutes. Remove from the heat.
- Stir in 2/3 of the cherry halves. Let the mixture sit for about 10 minutes or so. Stir in the vanilla and then puree. Strain the custard through a fine mesh sieve into a bowl. Cool completely either in the fridge or, to speed the process, by setting the bowl into a larger bowl or sink filled with ice water. Once cooled pour the mixture into your ice cream maker and freeze according to manufacturer instructions. As the mixture is hardening in the ice cream maker drop in the last 1/3 of cherries for a nice chunky cherry bite!
What other dishes do you love to make with cherries? Let us know in the comments below.