Cherry ice cream

[gement]

My cherry ice cream didn't work so good. (I made this in early August, I think.) I didn't let the machine get cold enough first, was part of the problem, but I also made it with too thin a base, so the texture came out all wacky. Tasty flavors, though.

2c half and half
1c whole milk
1/4c hunney
3/4 lb cherries, chopped fine
1/8c chopped almonds

Heat milk and hunney. Let cool 5 min. Add cherries. Chill. Freeze in machine. In last 5 min of freezing, add almonds.

I'd make this recipe with a *lot* more fat next time, probably 2c cream, 1c half and half, and 3 egg yolks like I did for the wine ice cream. (The wine ice cream learned a lot from this experiment.) I still wouldn't reduce the cherries in any way or take out the juice. The fresh cherry flavor was incredible.

Comments

[corivax.livejournal.com]

Mmmm, cherry ice cream.

[dianthus.livejournal.com]

I think that honey sometimes makes things runny. I adore cherries -- what kind did you use?

[gement.livejournal.com]

Good to know, I'll consider that next time.

Um, it was a while ago now. Whatever the deep deep red ones in the grocery store were. Then I made a soy batch for my lactose-intolerant housemate, using Rainier cherries and arrowroot slurry to thicken the mix. The texture on that one was fine, but it tasted like soy soy soy. (We're trying almond milk base on her next batch.)