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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Since my husband is a cherry grower, I had our grandsons help me develop an ice cream recipe that used the fruit. This is what we came up with. Loaded with almonds, coconut, chocolate and cherries, this ice cream has become our family's all-time favorite. -Mary Lou Patrick East Wenatchee, Washington Ingredients:
6 cups heavy whipping cream |
1 cup sugar |
1/8 teaspoon salt |
3 egg yolks |
3 teaspoons almond extract |
2 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters |
1 cup flaked coconut, toasted |
1 cup sliced almonds, toasted |
1 milk chocolate candy bar (7 ounces), chopped |
Directions:
1. In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.
2. Whisk a small amount of the cream into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
4. Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
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