Black Cherry Ice Cream
Makes enough for: 1 batch ice cream
Ingredients
- 500 mls milk
- 150 g frozen black cherries
- 5 egg yolks
- 170 g fructose
Method
- 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
Notes
Don't throw out your egg whites. You can safely freeze them and I write on the freezer bag how many egg whites are in there. Egg whites can be brought back to a usable state by defrosting in the fridge. They will whip up much better after being frozen for some strange reason.