Cherry Ice Cream
Cherry season in Rome doesn't last long, just a month or so from mid-May to the end of June. It's unbearable that cherries are available for such a short time period, but it makes them all the more desirable when they are in season. I like to bake cherry pies, but often I opt for cherry ice cream. Cherries and chocolate are a natural together, and this cherry ice cream is the perfect pairing with my Dark Chocolate Cake recipe.
Servings 5
Ingredients
- 3 cups Cherries, fresh pitted pitted - 525 grams
- ¼ cup Sugar - 65 grams
- 1 ¾ cups Cream - 410 ml
- ¾ cup Milk - 180 ml
- 2 yolks Egg yolks - 2
- ¼ cup Sugar - 65 grams
- 1 pinch Salt - a pinch
- 2 tbsp Cherry syrup - 30 ml
Instructions
- Pit the cherries using a cherry (olive) pitter, like the one below.
- Toss the cherries in the sugar and set aside.
- Cream the egg yolks and sugar together until the yolks are a pale yellow.
- Put the cream, milk and cherries in a blender and process until the cherries are roughly chopped.
- Cook the cream, milk and cherry mixture several minutes on medium until warm.
- Add the salt, egg yolks and sugar and cook several minutes over low heat until the mixture coats a wooden spoon.
- Stir in the cherry syrup.
- Place the pan in a sink full of ice water and stir occasionally until cool.
- Put the pan in the freezer and stir every 30 minutes until frozen solid.