Black Cherry Ice Cream
Smooth vanilla ice cream meets the vibrant flavor of sweet, ripe cherries in every bite of this irresistible Black Cherry Ice Cream.
Foto: Barefeet In The Kitchen — Mary YounkinBahan-bahan
- 16 ounces frozen cherries (about 2 ½ cups)
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- ¾ teaspoon almond extract
Langkah-langkah
Place the frozen cherries, sugar, and cornstarch in a small saucepan. Set the heat to med-low, stirring occasionally, as the sugar melts and the cherries soften. This should take about 5 minutes. Continue cooking, stirring occasionally, until the cherries begin to release their juices, about 5 more minutes.
Gently smash the cherries with a potato masher and continue cooking while stirring constantly. As the juices simmer, the sauce will thicken after a few more minutes. Remove from the heat and cool completely before dividing the sauce in half and placing both portions in the refrigerator to chill until needed.
Whisk together the cream, milk, sugar, salt, vanilla extract, and almond extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.
Scoop the churned ice cream into a freezer container, adding a spoonful or two of the chilled cherry sauce along with each scoop of the ice cream. Swirl lightly with a knife and place in the freezer until ready to serve. Serve with the remaining cherry sauce on top.
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