Cherry Ice Cream Recipe
1 1/2 c Heavy Whipping Cream
1 c Milk
1 c Cherries Measured after washed, pitted and cut up into small pieces
1/2 c plus 3 T Sugar
2 egg yolks
1 1/2 t vanilla
1/8 t Salt
Pour everything in a pot except the vanilla and cherries. Turn the heat to low. Cook and stir or whisk often until mixture reaches 165 degrees Fahrenheit. It will thicken up some.
Put a strainer over a bowl and strain the ice cream base. Cover the bowl with plastic wrap and let it chill in the refrigerator for a couple of hours.
Retrieve Ice cream base from refrigerator. Stir in vanilla extract, then the cherries. If you’re using fresh cherries make sure they’re very sweet.
Get your ice cream maker ready. Pour mixture in ice cream maker and churn according to manufacturers directions.
Spoon finished ice cream into a freezer container. Place plastic wrap directly onto ice and put the lid on. Place in freezer for four hours. After four hours remove and enjoy.
The Ice Cream maker I use, the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, can be bought HERE.