Homemade Cherry Ice Cream.
You can cook Homemade Cherry Ice Cream using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Homemade Cherry Ice Cream
- You need of Cherries:.
- It's 40 g of sugar.
- Prepare 600 g of cherries.
- Prepare of Base:.
- Prepare 400 ml of whipping cream - 30% fat (or use half milk, half cream).
- You need 100 g of sugar.
- You need 3 of egg yolks.
- It's 100 ml of butter milk.
Homemade Cherry Ice Cream step by step
- In a saucepan over medium heat, simmer pitted cherries with 40 g sugar until cherries are very soft, about 10 minutes..
- Purée in a food processor or blender, or mash with a potato masher for a rougher texture (that's what I did here).
- Heat cream and sugar in a small pot over medium-low until sugar is dissolved, 5-10 minutes..
- Meanwhile, whisk the egg yolks until creamy and lighter in color..
- Mix about 1/3 of the hot cream into the beaten egg yolks, whisking constantly..
- Pour the egg yolk mixture back into the pot with the rest of the cream..
- 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..
- Strain and push the mixture through a fine sieve to get rid of the little curdles that formed when cooking.
- 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..
- 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!.
- 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..
