The Second Ice Cream I've Made. Ever.
Doesn't this look creamy and bursting with cherries? That's 'cause it was. The taste of the custard was sweet and had a pleasant cherry flavor that was exactly how a cherry would taste. None of that odd artificial 'cherry' flavor here. Those chunks of cherries you see there were a different story. They were icy and soaked in kirsch. No, not soaked, drunk with kirsch is more appropriate. That's not a complaint. Honestly. I thought it was delicious and everyone else who stole a taste loved the ice cream.
I am going to mess with the recipe next time by, possibly, cooking down the cherries longer so I get more juice and smaller pieces. I wasn't a fan of how icy the texture of the cherries were because they were in such big pieces. When I made strawberry ice cream, I pureed the fruit. At first, I didn't think that would be okay to do with cherries, but maybe I should try it... I consider my second time making ice cream was a success. My next batch wasn't so well received though. Story on the next post.
Williams Sonoma Bing Cherry Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup milk
- 1 1/4 cups sugar
- 6 egg yolks
- 1 tsp. vanilla extract
- 1 lb. fresh Bing cherries, pitted and halved
- 1 tsp. fresh lemon juice
- 3 Tbs. kirsch
Directions:
In a heavy saucepan over medium heat, combine the cream and milk. Heat, stirring occasionally, until steam begins to rise from the surface, about 5 minutes.
In a heatproof bowl, whisk together 3/4 cup of the sugar and the egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot cream mixture, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 7 to 9 minutes; do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally, 30 to 45 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the remaining 1/2 cup sugar and the cherries and bring to a simmer. Cook, stirring occasionally, until the cherries are soft and have broken down slightly and the liquid has thickened, 8 to 9 minutes. Strain the cherries, reserving the liquid (you should have 1/3 to 1/2 cup liquid). Transfer the cherries to a small bowl and stir in the lemon juice and kirsch. Let the liquid and cherries cool to room temperature.
Remove the custard from the ice water and stir in the reserved liquid. Cover the custard and cherries and refrigerate for at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions, adding the cherries during the last 3 to 4 minutes of churning. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.
In a heavy saucepan over medium heat, combine the cream and milk. Heat, stirring occasionally, until steam begins to rise from the surface, about 5 minutes.
In a heatproof bowl, whisk together 3/4 cup of the sugar and the egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot cream mixture, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 7 to 9 minutes; do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally, 30 to 45 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the remaining 1/2 cup sugar and the cherries and bring to a simmer. Cook, stirring occasionally, until the cherries are soft and have broken down slightly and the liquid has thickened, 8 to 9 minutes. Strain the cherries, reserving the liquid (you should have 1/3 to 1/2 cup liquid). Transfer the cherries to a small bowl and stir in the lemon juice and kirsch. Let the liquid and cherries cool to room temperature.
Remove the custard from the ice water and stir in the reserved liquid. Cover the custard and cherries and refrigerate for at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions, adding the cherries during the last 3 to 4 minutes of churning. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.
amazing recipe :)
ReplyDeletethank you so much for sharing!
Thank you for stopping by. :)
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