Cherry Ice Cream Food

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

CHERRY ICE CREAM

Steps:

• Combine the cherries, cream, milk, sugar, salt, and vanilla in the blender. Puree until completely smooth. Serve immediately for soft-serve ice cream or pour into an ice cream maker and freeze according to the manufacturer's instructions.

CHERRY ICE CREAM

Steps:

• Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
• In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
• Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

CHERRY CORDIAL ICE CREAM

Steps:

• COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer's instructions. REFRIGERATOR-FREEZER METHOD: OMIT half-and-half. Whip heavy cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
• Calories 432,Total Fat Grams26.6,Calories From Fat 240,Saturated Fat Grams 16.6,Saturated Fat Grams Pct DailyValue 83,CholesterolMilligrams 81,SodiumMilligrams 80,Sodium Milligrams Pct Daily Value 3,Potassium Milligrams 159,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 28.2,Total Carbohydrates Grams Pct Daily Value 9,Dietary Fiber Grams 0.9,Dietary Fiber Grams Pct Daily Value 4,Sugars Grams 18.7,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 2,Niacin Pct Daily Value 4,Vitamin C Pct Daily Value 1,Magnesium Pct Daily Value 8,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

CHERRY ICE CREAM

Steps:

• In a bowl, beat the eggs and sugar until thick and lemon-colored. Scald milk; slowly pour into egg mixture, stirring constantly, until sugar is dissolved. Cool. , Chop the cherries by hand or in a food processor. Combine cherries with egg mixture and all remaining ingredients. Freeze in an ice cream maker.

CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM

Steps:

• Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
• Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
• For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
• Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.

CHERRY CHOCOLATE CHIP ICE CREAM

Steps:

• In a small saucepan over medium heat, combine sugar, honey, and maple syrup. When the sugar has dissolved, turn the heat down to low and add the cherries. Continue to cook for 5-10 minutes, until the syrup thickens and the fruit has infused it with flavor while giving the cherries a nice glaze.
• Remove from the heat and strain, reserving the syrup. Set aside to cool, then place the syrup and the cherries in the refrigerator in separate bowls to cool completely.
• In a mixing bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Gradually whisk in the chilled syrup mixture, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Transfer the mixture to a freezer-safe container, cover, and pop it in the freezer for about 20 minutes.
• Place the cooled mixture in your ice cream maker, and freeze according to manufacturer's directions.
• Or, for a no-churn option without an ice cream maker: Mix for 5 minutes with a hand mixer, then place back in the freezer for 20 more minutes or up to 3 hours, depending on the temperature of your freezer. Repeat this process three or four times, until the ice cream has the thick, creamy texture you want.
• When the mixture has an airy and stiff texture (or about 2 minutes before it is done if using the machine method), add the chocolate and the cherries, and continue to churn/mix in until combined. Serve immediately for a soft-serve style dessert or place back in the freezer until firm, for 2-4 hours.
• When you are ready to serve, if it is too firm to get your scoop in there, set it on the counter to thaw for a few minutes.

BLACK CHERRY ICE CREAM (6 INGREDIENTS)

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.

CHERRY-ROSE ICE CREAM

Steps:

• Cook 1/2 cup water and sugar in 4-qt. saucepan on medium-high heat 1 to 2 min. or until sugar is completely dissolved, stirring occasionally with wooden spoon. Bring to boil; cook 7 min. or until slightly thickened. (Do not stir.) Stir in nuts; cook 6 to 9 min. or until nuts are evenly coated with glaze, stirring constantly. (Glaze will appear dry.) Cook and stir 1 to 3 min. or until glaze melts and caramelizes. Remove from heat; immediately stir in 1 Tbsp. drink mix. Spread onto foil-covered baking sheet; cool. Break into clusters. Reserve 1/3 cup nut clusters for garnish.
• Meanwhile, bring remaining water to boil. Pour over petals in small bowl; let stand 10 min. Stir in remaining drink mix.
• Stir undrained petals and remaining nut clusters into ice cream in large bowl until well blended. Spoon into 9x5-inch loaf pan. Freeze 2 hours. Unmold dessert just before serving. Serve topped with COOL WHIP and reserved nut clusters.

FRESH BING CHERRY ICE CREAM

Steps:

• Pit 2/3 of the cherries. If you have a cherry pitter or a totally awesome Cherry Chomper, I am jealous of you. Though I just cut the cherries in half with a paring knife, then carefully pried them apart and removed the pit - not too bad. Still no Cherry Chomper, though. (Update: I have since learned this method, which is way easier!)
• Sprinkle 1 teaspoon of the lemon juice over the cherry halves and toss lightly.
• Pit and dice the remaining 1/3 of the cherries. Cut the cherry in half, remove the pit, and then cut each half into fourths. Or, you know, cut 'em how you like.
• And then sprinkle the other teaspoon of lemon juice over the diced cherries and toss a little. We're keeping the cherries a nice burgundy so they can become a nice light burgundy. Not pink!
• Beat the egg yolks and sugar in a medium bowl until the mixture is frothy. This takes a good couple of minutes.
• In a medium saucepan, heat the milk and whipping cream over low heat, until the mixture is very warm - when it forms bubbles around the sides, it's about ready.
• Very slowly pour the hot cream/milk mixture into the beaten eggs, whipping briskly the entire time. You're tempering the eggs - heating them slowly and evenly so that you don't make scrambled eggs instead of beautiful custard.
• Return the milk/cream/eggs/sugar mixture to the saucepan and, stirring constantly over medium-low heat, cook until the mixture has thickened enough to coat the back of a spoon - about 10 minutes (sometimes takes as long as 15, but watch carefully and remove from the heat as soon as it's thick).
• Remove from the heat.
• Stir in the cherry halves (NOT the diced cherries - those go into the ice cream at the last minute).
• Let the mixture sit for about 10 minutes or so.
• Stir in the vanilla.
• And then puree! I use my handy dandy immersion blender. You can also use a good old fashioned blender. Be careful, though. The mixture is still hot. Let it sit for a few more minutes if you're not sure.
• Strain the custard through a fine mesh sieve.
• Let the custard cool completely. This can happen in the fridge, or you can set the container in a bowl or sink of ice water to speed up the process.
• Once it's cooled, pour the mixture into your ice cream maker, and freeze according to manufacturer instructions. I use this handy dandy Cuisinart number. It's way easy.
• When the mixture is just about frozen, add the diced cherries.
• Now you can eat it, or spread it in a container and freeze the rest of the way.
• We enjoyed this plain, and I also whipped up some dark chocolate hot fudge to try over the top. Both are equally, sinfully great.

CHERRY ICE CREAM (NO CHURN)

Steps:

• Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).
• Separately, whip the cream until it forms medium-firm peaks.
• Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.
• Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).
• Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.

CHERRY ICE CREAM

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

VANILLA CHERRY ICE CREAM

Steps:

• Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

CHERRY VANILLA ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the eggs until it is pale yellow. Beat in the flour and salt and set aside.
• Bring the milk to a simmer in a heavy saucepan. Slowly beat hot milk into the eggs and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Do not let the mixture boil.
• Remove from heat. Strain the custard into a clean bowl. Cool slightly then refrigerate until cold or overnight.
• Stir the custard. Turn machine on and freeze according to your machine's instructions.
• Add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit inches.
• The ice cream will be soft and ready to eat. If you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.

BING CHERRY ICE CREAM

Steps:

• In a small saucepan, combine water, 3/4 cup sugar and cherries.
• Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
• Remove from heat; let the cherries steep 30 minutes.
• Drain the cherries, discarding the syrup.
• Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
• In a food processor, process cream cheese until smooth, about 30 seconds.
• Scrape down the sides of the bowl.
• Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
• Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
• Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
• Add the remining milk mixture and process for another 30 seconds.
• Strain through a fine mesh sieve into a bowl.
• Add vanilla; stir to combine.
• Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
• Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
• When nearly frozen and the consistency of thick whipped cream, add the cherries.
• Churn or stir just until mixed.
• Transfer the ice cream to a freezer-safe container.
• Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.