Best Recipe : Cherry Ice Cream mix Chocolate Chips

Every year about this time, I'm invited to select Bing cherries at our next door neighbor Pat's lawn. Pat chooses all she can freeze and eat for the year, and anything left is for good friends or the birds. There is something truly glorious about standing in the shade of a cherry tree ripe with cherries, and selecting them and eating them right there on the spot.

As kids we would have pit spitting contests to see how far we might make them fly. Do kids even do this anymore? They've already reproduced the seeds out of watermelons, I sure hope they do not reproduce the pits out of cherries. Call me old fashioned, but I do not mind working for my food, pits, seeds and all.

Making cherry ice cream, you do have to pit some cherries. Takes about 10 minutes with a paring knife, though I hear it's a lot much faster with a cherry pitter. This recipe requires regular sweet cherries, which are milder in flavor than their sour cherry cousins, however simpler to come by. Because of the mildness, this ice cream take advantage of the addition of chocolate, and some berry liqueur.

Cherry Ice Cream mix Chocolate Chips Recipe

You can also attempt making this ice cream with yogurt instead of cream. Heat the cherries, sugar, salt, and milk initially. Then let cool. Add 1 3/4 cup of full-fat yogurt and purée. Everything else is the same other than no have to add lemon juice.

Ingredients

• 1 1/2 cups pitted ripe sweet cherries (from about 3/4 pound cherries).
• 3/4 cup milk.
• 1 3/4 cups cream.
• 1/2 cup sugar.
• 1 pinch salt.
• 1 teaspoon lemon juice.
• 2 Tbsp Amaretto, cherry liqueur, or rum (optional).
• 4 ounces bittersweet chocolate, chopped fine, keep in freezer till used.

Method

Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat till the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a mixer, or use an immersion blender, and thoroughly purée. (Careful since you are dealing with a hot liquid. Make certain you hold the cap down on the top of the mixer while puréeing.).

Put mix into a large bowl. Stir in the staying 3/4 cup of cream. Chill for a number of hours in the refrigerator up until totally cold. (Can also place bowl over an ice bath, to accelerate the cooling process.).

Before putting the mix into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Keep in mind that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can include a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has finished churning, the ice cream need to be quite soft. Gently fold in the carefully sliced chocolate. Put in an airtight container and location in the freezer for at least an hour, preferably several hours.

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