Black Cherry Ice Cream
by The Canadian Living Test Kitchen
Average User Rating:
Summer-sweet cherries are one of summer's simple pleasures, and they're even sweeter swirled into homemade ice cream. The best part is you don't need an ice-cream machine; simply chilling the custard in your icebox works just as well.
- 3 egg yolks
- 1/3 cup (75 mL) granulated sugar
- 1 cup (250 mL) half-and-half (10% cream)
- 1/2 cup (125 mL) whipping cream
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) chopped pitted sweet black cherries
- 1/2 cup (125 mL) granulated sugar
- In bowl, whisk egg yolks with sugar for 2 minutes or until pale and thickened; set aside. In heavy saucepan, heat 10% cream and whipping cream over medium-high heat just until bubbles form around edge; gradually whisk into yolk mixture.
- Return to saucepan; cook over low heat, stirring constantly, for about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through fine sieve into large bowl. Stir in vanilla. Place plastic wrap directly on surface; refrigerate for about 2 hours or until chilled or for up to 24 hours.
- Meanwhile, in bowl, combine cherries with sugar; let stand for 2 hours. Stir into chilled custard.
- Pour into shallow metal pan; cover and freeze for about 3 hours or until almost firm. Break up into chunks; transfer to food processor and purée until smooth. Transfer to chilled airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.)
Servings per Recipe: Makes about 1 qt (1 L)
- 289 cal
- 4 g pro
- 14 g total fat (8 g sat. fat)
- 39 g carb
- 1 g fiber
- 149 mg chol
- 28 mg sodium.
- % RDI:
- 7% calcium
- 4% iron
- 16% vit A
- 7% vit C
- 5% folate.