Home Made Cherry Ice Cream Food

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.

HOMEMADE CHERRY ICE CREAM

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes 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.

HOME MADE CHERRY ICE CREAM

Steps:

• First decide on the flavoring. For fruits (fresh cherries, peaches, strawberries, etc.), peel and slice into small (1/2 inch) pieces into a bowl and add 1/4 cup of sugar, mix and let sit for 1/2 hour to come to room temperature.
• Mash fruit with a fork, potato masher, or a meat tenderizer. You want to extract as much juice from the fruit to prevent the fruit from freezing into chunks and becoming very hard. Strain the juice from the mix and refrigerate both until ready for use.
• Alternatives: You can also puree the fruit, use 1 cup of peanut butter, or 2 additional teaspoons of vanilla for vanilla ice cream. All alternatives will be added at the end, when cooking the ice cream base, just like the fruit juices separated in the previous step.
• Begin cooking the ice cream custard base: In a medium saucepan, place the heavy whipping cream, half-n-half, 1 cup of sugar, salt, and vanilla (1 or 3 teaspoons if making vanilla ice cream).
• Set the stove burner to '3', where Low=1 and High=7.
• Stir the custard mix frequently, you do not want the mixture to begin to burn on the bottom of the pan.
• While cooking the custard base, separate the egg yolks from the whites in a small bowl. You will only use the yolks for this recipe and can save the whites or discard. Add a teaspoon of sugar to the egg yolks and whisk with a fork until smooth and consistent.
• Continue to cook the custard base until near boiling - just as you see some bubbles surface or form on the edge of the pan, stirring repeatedly.
• While whisking the egg mixture with a fork, slowly pour 1/2 cup of the custard base into the bowl with the eggs. Slowly add another 1/2 cup, continuing to whisk until combined.
• Place the custard mix back on the heat and slowly pour the tempered egg yolk mixture into the custard mix, stirring constantly until mixed fully.
• While stirring constantly, slowly sprinkle in the gelatin, until completely mixed.
• Reduce the heat to '2'.
• Immediately remove from heat and let sit for 20 minutes.
• Add fruit juices, puree, or peanut butter to the custard base and stir until thoroughly mixed.
• Cook for another 10 minutes while continuing to stir frequently. If your ice cream comes out 'icy', you probably need to extend the time to evaporate off more water.
• Strain the custard base with a fine mesh strainer or a flour whisk (preferred) into a clean bowl or container and refrigerate for 4 hours until completely chilled. This is important or when churning, the mix will not form into ice cream.
• Pour the custard base into the ice cream maker bowl and churn according to manufacturer's instructions. I use the freezer bowl type of maker and it takes 30 minutes to churn fully. You want the mix to end up with a soft serve ice cream like consistency.
• During the last 1 minute of churning (or extra minute - no harm), add the fruit pieces, or candy crumbles, etc. to the mix and let the churning mix the ingredients with the ice cream.
• Transfer the ice cream mixture to an air tight container and freeze for at least 8 hours before serving.

HOMEMADE CHERRY ICE CREAM

Steps:

• Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
• Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
• Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.