Using frozen fruit you can make this black cherry ice cream any time of the year.
Today’s inspirational recipe from Lavender and Lime ♥ Black Cherry Ice Cream ♥ #LavenderAndLime Click To Tweet
Cherry season is short lived in South Africa and as soon as I see cherries in the fridge at our local supermarket I buy them. Dave does not like cherries at all, so I can enjoy punnet after punnet without feeling guilty, and without having to share. I recently stopped off at a berry farm to buy some gooseberries and they had packets of frozen black cherries. I decided straight away that I would make ice cream with them. What a perfect way to indulge in my cherry needs anytime of the year and without having to share! Do not be limited by cherries here, you can use any non acidic fruit to make this ice cream. I do not mind texture in my ice cream so I did not pass the cherry custard through a sieve, however, I would recommend you do so in order to get the nice smooth creaminess one expects from an ice cream. You can even add some cherry liqueur to this for some extra oomph if you are not sharing your ice cream with children. Dave ventured out of his comfort zone and tried some of the cherry ice cream, more so because it was really hot rather than because he wanted to. He did not mind the cherry flavour which meant in the end, I had to share my ice cream with him.
do you eat something your partner doesn’t?
Black Cherry Ice Cream
- 500 mls milk
- 150 g frozen black cherries
- 5 egg yolks
- 170 g fructose
- In a medium size heavy bottomed saucepan bring the milk and cherries to blood temperature
- Using a stick blender, blend the cherries until they are smooth
- Whisk the yolks and the fructose until ribbon stage
- Pour half the milk gradually onto the eggs while whisking all the time
- Add the mixture back to the milk
- Reduce the heat and stir with a wooden spoon for 8 minutes
- The custard will thicken slightly and you should be able to draw a path through the custard on the back of the spoon
- Pass through a sieve into a jug and refrigerate until well chilled
- Churn in your ice cream machine until the desired consistency
- Pour into a freezer container and freeze for several hours
What I blogged:
- one year ago – pak choi and carrot meatballs