Sauteed Cherries With Five Spice Ice Cream Food

NO-CHURN CHERRIES 'N' CREME ICE CREAM

Steps:

• Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.

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.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

ICE CREAM WITH CHERRIES

Steps:

• Use cherry pie filling and topping to top scoops of vanilla ice cream or frozen yogurt.

SAUTEED CHERRIES WITH GRAPPA AND ALMONDS

Steps:

• After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood.
• Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
• Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
• Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.

SAUTEED CHERRIES

Steps:

• Melt the butter in a medium skillet over medium heat. Add the sugar, stir, then add the cherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5 minutes. Add the lemon juice,stir, then remove from the heat. Divide the cherries among 6 shallow dishes, and serve with vanilla ice cream.

LITCHI FIVE-SPICE ICE CREAM

Steps:

• In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking. Transfer custard to pan and bring to a boil over moderate heat, whisking constantly. Boil custard gently, whisking, 1 minute. Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered. until cold, about 3 hours.
• In a blender purée litchis with 1/2 cup cream and stir into custard with remaining cup cream. Freeze custard in an ice-cream maker. Ice cream may be made 1 week ahead.

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.

FIVE SPICE ICE CREAM

Steps:

• Combine all ingredients.
• Spoon into a container.
• Cover and freeze until firm.
• May be frozen for up to four days.

FIVE-SPICE ICE CREAM

Steps:

• Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
• Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
• Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
• Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
• Chill custard at least 6 hours, then freeze in ice cream maker.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.