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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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I couldn't find a recipe for a straight sweet cherry ice cream; all the recipes seemed to include other fruit (blackberries, cranberries, you name it). I adapted a recipe so that it used only frozen dark sweet cherries, and it turned out very well! After 24 hours in the freezer, you can still get a spoon into the ice cream to serve it. Ingredients:
3 cups dark sweet cherries (frozen and pitted) |
1 teaspoon unflavored gelatin |
2 tablespoons water |
1/2 cup half-and-half |
1/2 cup milk |
1/2 cup sugar |
2 tablespoons light corn syrup |
Directions:
1. Puree the thawed cherries in a food processor. Feel free to leave them slightly chunky; it makes the texture of the ice cream more interesting.
2. Sprinkle gelatin over water and let stand one minute.
3. Stir gelatin into water over low heat until dissolved.
4. Add cherry puree, half-and-half, milk, sugar and corn syrup to gelatin. Stir over low heat until sugar dissolves.
5. Refrigerate at least four hours, or overnight if possible.
6. Transfer to ice cream maker and freeze according to manufacturer's directions.
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