Type: Dessert, Treats
Author: Jennie
Difficulty: Intermediate
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes + Overnight
Servings: 1 Quart
Ingredients
- 1 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 egg yolks
- 2 cup pitted fresh cherries
Directions
- IMPORTANT FIRST STEP: IF YOU HAVE AN ICE CREAM MAKER: Put your freezer bowl in the freezer AT LEAST 12 hours before you start (or according to the package directions.) If you don't, realize you'll have to let this bad boy freeze overnight y'all.
- Beat the egg yolks in a bowl.
- Simmer cream and sugar over medium heat, dissolving the sugar.
- Stir a spoonful or two of the cream into the egg yolks, to warm them up, then add yolk mixture to pan with cream. Turn heat to low and cook for about five minutes, stirring constantly. Strain into a bowl and allow to cool.
- While cooling, pit your cherries, since ya got the time.
- Once cool, add your cherries and immersion blend (or throw into the blender) until smooth. We left in some chunks of cherries, but they were too hard on the teeth - I recommend blending all your cherries.
- Place in ice cream freezer bowl and churn until the ice cream is quite thick. This took us about 10 minutes, but it might be different depending on your ice cream maker.
- Once it's quite thick, serve cold or stick in the freezer (in an air tight container) to serve later.
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