Wednesday, July 15, 2015

Brandied Cherry Ice Cream

This Brandied Cherry Ice Cream is creamy, smooth and delicious. Fresh cherries are simmered in brandy and a little sugar, then allowed to "mellow out" in the refrigerator for one week before making the ice-cream. Allowing them to sit longer would develop the flavor more, so feel free to do that if you want to.

Add brandied cherries juice and all during last 5 minutes of churning

Continue churning until cherries are all mixed in 


24 fresh sweet cherries, pitted and quartered
1/2 cup brandy
3 tbls. sugar
4 farm fresh egg yolks
1 1/3 cup sugar
2 cups organic 1/2 and 1/2
2 cups organic heavy cream
1 tbls. vanilla paste

In a small sauce pan simmer the cherries, sugar and brandy until cherries are juicy and slightly softened. Remove from heat and store in a covered container in your refrigerator at least one week, longer if desired.

When you're ready to make the ice-cream, put the egg yolks in a large bowl and whisk. Add the remaining ingredients and mix until thoroughly blended.  Pour mixture into a sauce pan and heat over medium low heat until mixture becomes a thin custard in consistency (thickens slightly). Remove from heat and cool completely in your refrigerator at least one hour.

Churn ice-cream in your ice-cream maker according to manufacturer's directions. During the last 5 minutes of churning, add the brandied cherries, juice and all.

Once ice-cream is done churning, pack into freezer container and freeze until firm.