Black Cherry Ice Cream
With Labor Day Weekend drawing near, the end of summer is sadly coming faster than I would like. It only seems appropriate to celebrate with a treat that truly sums up a Michigan summer : Black Cherry Ice Cream.
I made this Black Cherry Ice Cream “Philadelphia-Style” instead of in the “French-Style”. When you make a French-Style Ice Cream, you create a custard with egg yolks, heavy cream, sugar. This has to be carefully cooked on the stove and requires a bit more attention than the Philadelphia-Style, which skips the egg yolks and just combines heavy cream and sugar. French-Style Ice Cream is a bit silkier than the hard scoop of Philadelphia-Style, but sometimes simplicity wins in my kitchen
I actually used a blend of 3 different types of Michigan cherries in this ice cream recipe: Sweet Cherries, Tart Cherries, and Balaton Cherries from Peterson Farms in Shelby, Michigan. (Costco sells this exact cherry blend from Peterson Farms in the frozen food section. Look for Antioxidant Solutions: Triple Cherry Blend) Michigan’s cherry production is nearly 250 million pounds annually. This represents 75 percent of the tart cherries and 20 percent of the sweet cherries grown in the United States. Wow!
This hard scoop ice cream has a lovely flavor enhanced by chunks of cherries and just a hint of almond extract. I would suggest topping this ice cream with toasted almonds as the combination of cherry and almond is like a match from heaven.
Even if black cherry isn’t your favorite flavor, I hope this easy recipe will inspire you to make your own homemade ice creams.
- In a saucepan, cook the cherries, 1/4 cup of sugar and water over medium low heat. Cook the cherries down until they are soft and syrup has formed in the pan. This will take approximately 6-8 minutes.
- Transfer the cherries and the syrup to the refrigerator to cool.
- In a separate saucepan, combine 1 cup of cream and 3/4 cup of sugar over medium low heat. Cook and stir constantly until the sugar has dissolved. Remove from heat.
- Pour the cream and sugar mixture into a mixing bowl and combine with the remaining cream, almond extract and salt. Stir until combined.
- Cover the cream mixture and chill until cool to the touch.
- Pour cream mixture into your Ice Cream Machine and churn according to the manufacturer's instructions. After the cream mixture has finished churning, gently stir in the cherries and syrup. The ice cream will turn a lovely pink color. Pour into a freezer-safe container and transfer to the freezer.
- Once the ice cream has hardened (3-4 hours later) scoop and enjoy!
[ How to Make a Moscow Mule ] • Next post: [ Cream Cheese Wontons ]