Cherry ice cream
Sep. 20th, 2008 09:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gementMy 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.
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.
