yup, those macerating cherries ended up in some super delicious sour cherry ice cream! i followed this recipe which apparently is in scoop adventures. i wasn’t sure i was going to like this recipe because i love really custardy/eggy bases and it doesn’t have a single egg yolk in it. heresy! but when all was said and done, the end result really lets the cherry and cream flavors shine through. i still might try again with a custard base because you know The Girls keep laying eggs and we have to do something with them 🙂
as always you could make this without organic valley milk and cream BUT WHY WOULD YOU? for bonus points, add a little dark chocolate shavings. top notch!
3 C sour cherries, pitted
1 ¼ C sugar, divided
1 T lemon juice
2 C organic valley heavy whipping cream
1 C organic valley whole milk
– combine cherries with 3/4 C sugar and lemon juice. macerate in fridge for 6 hours, stirring every hour or so. puree cherries in a blender and strain through fine sieve mesh. keep a few tablespoons of skins to add back in when churning in ice cream maker.
– combine 1/2 C of sugar heavy cream and whole milk in a sauce pan and heat until just prior to boiling over medium heat until sugar dissolves. transfer to a water bath bowl to cool for 20 minutes, stirring occasionally then cool in fridge for at least 4 hours.
– combine milk mixture and cherry juice in ice cream maker and churn according to directions ( usually around 15-20 minutes ). when almost done, add the cherry skins. transfer to freezer safe container and freeze for at least 4 hours.