Chunky Black Cherry Ice Cream Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
2 can: Sweet dark cherries in extra,
1/2 cup: Sugar,
-heavy syrup, 17 ounce
1 cup: Milk,
-each,
1 cup: Heavy cream,
4: Egg yolks,
Directions:
Drain the cherries, reserving 3/4 cup of the syrup. Combine the
reserved syrup and half the cherries in a food processor and coarsely
puree. Transfer the mixture to a 2 qt microwave casserole and cook,
uncovered, at full power until slightly thickened, 10 minutes. Cool
to room temperature, then cover and refrigerate. Cut the remaining
cherries in half, place in a bowl, then cover and refrigerate. Using
an electric mixer, cream the egg yolks and sugar together in a mixing
bowl until thick and light. Combine the milk and cream in a microwave
safe 6 cup casserole and cook, uncovered, for 2 minutes. With the
mixer running on low speed, slowly add the milk mixture to the egg
yolk mixture, stirring until smooth. Return the mixture to the 6 cup
casserole. Cook, whisking once a minute, until the custard is thick
and coats the back of a spoon, 2 minutes. Do not overcook. Allow the
custard to cool to room temperature. Then refrigerate it, loosely
covered, until well chilled, a minimum of 3 hours. Stir the cooked
and uncooked cherries into the chilled custard, and freeze in an ice
cream maker according to the manufacturers
Recipe By : New Basics Cookbook
From: Meg Antczak Date: 10-19-95 (20:41) (159)
Fido: Cooking
Source from luhu.jp
reserved syrup and half the cherries in a food processor and coarsely
puree. Transfer the mixture to a 2 qt microwave casserole and cook,
uncovered, at full power until slightly thickened, 10 minutes. Cool
to room temperature, then cover and refrigerate. Cut the remaining
cherries in half, place in a bowl, then cover and refrigerate. Using
an electric mixer, cream the egg yolks and sugar together in a mixing
bowl until thick and light. Combine the milk and cream in a microwave
safe 6 cup casserole and cook, uncovered, for 2 minutes. With the
mixer running on low speed, slowly add the milk mixture to the egg
yolk mixture, stirring until smooth. Return the mixture to the 6 cup
casserole. Cook, whisking once a minute, until the custard is thick
and coats the back of a spoon, 2 minutes. Do not overcook. Allow the
custard to cool to room temperature. Then refrigerate it, loosely
covered, until well chilled, a minimum of 3 hours. Stir the cooked
and uncooked cherries into the chilled custard, and freeze in an ice
cream maker according to the manufacturers
Recipe By : New Basics Cookbook
From: Meg Antczak Date: 10-19-95 (20:41) (159)
Fido: Cooking
Source from luhu.jp
Tags
Ice cream