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lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, July 9, 2014

Cherry Ice Cream


This was a very fun ice cream to make. Miss F helped with the cherry preparation, she was so excited to turn her hands pink!  The first time I added the ice cream mixture to the machine, we had a giant fail.  The bow had not been in the freezer long enough, so no ice cream was made.  I froze it overnight and we had great success the next day.  The ice cream was the perfect sweet treat after enjoying steamed crabs.  Thanks to my friend Harmony for the ample cherry supply!  This recipe was inspired from Bon Appetit.
Cherry Ice Cream

2 cups fresh cherries, pitted, coarsely chopped
½ cup sugar

2 cups half and half
¾ cup sugar
6 large egg yolks
1 cup chilled whipping cream
1 tablespoon vanilla extract

Combine cherries and sugar in heavy large saucepan, stir and let sit for two hours. Bring to boil over medium-high heat; reduce heat to medium-low and simmer until liquid thickens slightly, about 10 minutes. Remove from heat and refrigerate.

Bring the half and half to a simmer in a saucepan. Whisk sugar and yolks in medium bowl to blend well. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.

Add the cream and egg mixture to your ice cream maker and process per the machine's instruction. Add the refrigerated cherry minutes for the last 15 minutes of processing. Transfer to a container and freeze.
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1 comment:

Happy Valley Chow said...

I love homemade ice cream and yours sounds delicious. Great job :)

Happy Blogging!
Happy Valley Chow

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