MAKES ABOUT 3 CUPS
THIS ice cream requires fresh cherries. Remove all the pits before
adding the pureed cherries to the cream.
½ cup heavy cream
1/3 cup sugar
1 cup stemmed and pitted fresh sweet cherries
¼ cup sweet cherry or black cherry syrup
Heat the cream in a heavy medium saucepan over medium heat, until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar, stirring until the sugar dissolves completely.
Cool to room temperature.
Place the cherries in a blender with the cherry syrup and blend until the
fruit is pureed, about 15 seconds. Stir the cherry puree into the cooled
cream. Refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s
instructions. When finished, the ice cream will be soft but ready
to eat. For firmer ice cream, transfer to a freezer-safe container and freeze
for at least 4 hours.
Variations
CHERRY CHOCOLATE NUT ICE CREAM Add ¼ cup shaved semisweet
chocolate and ¼ cup chopped toasted pecans (see page xvi) to the machine
when the ice cream is semi-frozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as indicated.
CHERRY LICORICE ICE CREAM Add 1 tablespoon crushed fennel seeds
to the cream before heating. Proceed with the recipe as directed.
CHERRY LIME RICKEY ICE CREAM Add 2 teaspoons grated fresh lime
zest and 1 tablespoon bottled sweetened lime juice along with the cherries.
Proceed with the recipe as indicated.
CHERRY MALTED ICE CREAM Add ¼ cup malted milk powder along
with the sugar. Proceed with the recipe as directed.
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