Cherry Ice Cream
NOTE: Use a
cherry pitter to prepare the cherries or see figures 29 and 30 if you prefer to remove the pits by
hand.
11/2 cups whole milk
11/2 cups heavy cream
1 cup sugar
4 large egg yolks
3/4 pound ripe cherries, pitted
2 teaspoons vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream. While custard is chilling, place cherries and remaining 1/4 cup sugar in medium skillet. Cook over medium-high heat, crushing cherries with back of spoon until thick and syrupy, 10 to 15 minutes. Chill cherry mixture. Add vanilla to chilled custard and churn as directed. Add cherry mixture to ice cream about 1 minute before churning is completed.
VARIATION:
For Cherry Chocolate Chunk Ice Cream, add 2 ounces chopped bittersweet or semisweet chocolate bar (see figure 15) about 30 seconds before churning is completed.