Easy Black Cherry Ice Cream Food

BLACK CHERRY ICE CREAM RECIPE

Steps:

• Chop your cherries in a food processor or blender by pulsing until finely chopped (not pureed).
• Add the chopped cherries to a medium-sized bowl with 1/3 cup of sugar, and two Tablespoons of lemon juice. Stir and allow to sit at room temperature on your counter. This will draw the juices out of the cherries.
• When almost ready to churn, prepare the ice cream mixture by adding the remaining 2/3 cup of sugar and 3/4 cup of whole milk to a large mixing bowl. Whisk until the sugar has dissolved.
• Add the 2 1/4 cups heavy whipping cream and 1 teaspoon of vanilla extract to the milk and sugar and blend well.
• Carefully add the cherries and all their juices to the ice cream mixture. Stir until everything is well-blended.
• Add to your ice cream maker and follow the manufacturer's instructions. Depending on the size of your ice cream maker, you may need to churn this in two batches.
• Transfer soft-serve ice cream to an airtight freezer-safe container and freeze for at least two hours or overnight.

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.

BLACK CHERRY ICE CREAM

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.

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).