BLACK CHERRY ICE CREAM
Make and share this Black Cherry Ice Cream recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash cherries slightly with the sugar in a bowl.
- Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
- Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
Nutrition Facts : Calories 287.6, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.9, Sodium 18.8, Carbohydrate 31.4, Fiber 1, Sugar 28.5, Protein 1.5
EASY BLACK CHERRY ICE CREAM
Dark, delectable and delicious, this is a recipe you really have to make this summer when Bing cherries are in season. VIDEO https://youtu.be/8Y4zMT_E8hk
Provided by CLUBFOODY
Categories Ice Cream
Time 1h
Yield 2 liters/4 pints
Number Of Ingredients 7
Steps:
- Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
- Preheat oven to 350ºF while cherries are macerating.
- Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
- Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
- Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
- Remove from the heat and increase the temperature back to 350ºF.
- While the oven is getting warmer, toss the cherries around.
- When it's back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
- When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
- Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
- Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
- To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
- Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
- Coarsely chop the reserved cherries and add to the mixture; stir to blend.
- Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
- Transfer to the freezer until hard, about 6 to 8 hours.
Nutrition Facts : Calories 1657.3, Fat 105.8, SaturatedFat 65.8, Cholesterol 393.5, Sodium 401.6, Carbohydrate 165.4, Fiber 4.8, Sugar 151.6, Protein 23
BLACK CHERRY ICE CREAM (6 INGREDIENTS)
With only six ingredients, you can make homemade black cherry ice cream. This silky smooth ice cream recipe has a cream cheese like taste with bursts of sweetness from the cherries.
Provided by Jessica Mode
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Add cherries, 1/4 cup granulated sugar, and 1/4 cup (60 ml) of water to a medium sauce pan. Cook over medium heat, stirring occasionally until cherries are softened and a syrup has formed in the bottom of the pan, about 6-8 minutes. Remove from heat, and allow cherries to cool to room temperature. Transfer to a small bowl, cover, and refrigerate for later.
- Fill a large bowl with ice to use later as an ice bath. Set aside.
- Add heavy cream and whole milk to a heavy bottom pot. Cook over medium heat, stirring occasionally until it begins to steam around 160°F (71°C).
- Meanwhile mix the remaining 1 cup sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.
- Once the cream and milk begin to steam, slowly add in sugar mixture in small batches, whisking continuously. Continue to cook over medium heat, whisking constantly, for an additional 2-3 minutes until the mixture has slightly thickened. You can check this by scooping a bit of the liquid up with a spoon and testing the thickness. Make sure the ice cream base does not boil at any point.
- Transfer mixture to a heatproof bowl and cool in an ice bath until mixture has stopped steaming. Press a piece of plastic wrap over the mixture to prevent a skin from forming on top. Chill the ice cream base until it reaches around 40-42°F (4-5°C), or up to overnight.
- Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions. About two minutes before the ice cream is done churning, add cooked cherries and syrup a tablespoon at a time until well incorporated.
- The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.
Nutrition Facts : ServingSize 1 quart, Calories 2333 kcal, Carbohydrate 340 g, Protein 23 g, Fat 105 g, SaturatedFat 64 g, Cholesterol 375 mg, Sodium 896 mg, Fiber 5 g, Sugar 301 g, UnsaturatedFat 35 g
CHERRY ICE
This simple ice makes the most of summers ripe cherries. For great color, use Black Cherries. The 4 hrs cook time is freezing time without an ice cream maker. Don't expect a hard freeze for this ice, it will remain in a semi-hard frozen state. It's delicious as it is :D
Provided by Annacia
Categories Frozen Desserts
Time 4h30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
- Remove fron heat and let cool.
- Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
- Mix in sugar syrup, Kirsh and lemon.
- Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).
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