Cherry Ice Food

CHERRY ICE

Steps:

• In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.
• Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.

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:

• 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:

• 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.

CHERRY ICE CREAM

Steps:

• Wash the cherries, pit them and put in a bowl together with the sugar. Let rest for about an hour.
• Purée the cherries, add the soy cream, soy milk and the remaining ingredients, mix well and place in the freezer until the mass is frozen few inches around the edge.
• Take out of the freezer and stir well with a whisk.
• Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
• Pour the ice into a storable form, or eat immediately.

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 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 ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CHERRY ICE

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).

PLUM-CHERRY ICE POPS

Steps:

• Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid.
• For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies.

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 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.