Homemade Cherry Ice Cream

Name: Homemade Cherry Ice Cream
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: Cherries:; 40 g sugar; 600 g cherries; Base:; 400 ml whipping cream - 30% fat (or use half milk, half cream); 100 g sugar; 3 egg yolks; 100 ml butter milk

Felice @morinoko

Connecticut, United States

We got another batch of cherries from the neighbors - this time I made some homemade ice cream with it! Here the cherries contribute a lot of juice/liquid to the ice cream, so you can use mostly cream with little or no milk. I also added a bit of buttermilk which was an idea from the NY Times ice cream recipe. If you don't have it, just use regular milk or maybe yogurt!

Felice @morinoko

Connecticut, United States

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Ingredients

30 mins

4 servings

Cherries:
40 gsugar
600 gcherries
Base:
400 mlwhipping cream - 30% fat (or use half milk, half cream)
100 gsugar
3egg yolks
100 mlbutter milk

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Steps

30 mins

1

In a saucepan over medium heat, simmer pitted cherries with 40 g sugar until cherries are very soft, about 10 minutes.
2

Purée in a food processor or blender, or mash with a potato masher for a rougher texture (that's what I did here)
3

Heat cream and sugar in a small pot over medium-low until sugar is dissolved, 5-10 minutes.
4

Meanwhile, whisk the egg yolks until creamy and lighter in color.
5

Mix about 1/3 of the hot cream into the beaten egg yolks, whisking constantly.
6

Pour the egg yolk mixture back into the pot with the rest of the cream.
7

Heat on low, stirring frequently, until the mixture is thick enough coat the back of a spoon and it leaves a clear line when you run your finger through it.
8

Strain and push the mixture through a fine sieve to get rid of the little curdles that formed when cooking
9

Stir 80 ml buttermilk and the cherry purée into warm, strained base. Cool down and then chill in the refrigerator for a few hours or overnight.
10

After chilled, put into a container and put in the freezer. (or user your ice cream maker here). Stir well every hour or two to help break up ice crystals. When it's the consistency you like, it's ready!
11

If you freeze it for a long time, it will get hard. In that case, let it sit out on the counter for about 20-30 minutes, stirring around every few minutes, until it's creamier again.

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Felice @morinoko

on July 12, 2016 11:07

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_