Cardamon Cherry Ice CreamPosted: June 15, 2014
Ah Cherry season. I was so excited to see rainier cherries at the market yesterday that I bought a large bag. It was good that I did too because it was the last bag of the day when I got there! I thought the return of cherry season would best be celebrated with ice cream. I also love cardamon, so when I saw this recipe, I was quite excited to try it!
Here they are, the lovely rainier cherries.
Cardamon Cherry Ice Cream (Courtesy of Food Wanderings)
You will need:
- 2 cups cherries, pitted and halved
- 2 tablespoons sugar
- 1 1/2 cups 1% milk1/2 cup sugar
- 1/4-1/3 ground cardamon
- 8 egg yolks
- 1 tablespoon vanilla
- 1 1/2 cups of half and half
In a medium bowl, add the cherries and 2 tablespoons of sugar. Mix and keep refrigerated overnight.
Whisk the yolks and sugar lightly in a medium heat resistant bowl, until sugar dissolves.
In a medium sauce pan, add the milk, half and half, vanilla and cardamon. Turn the heat to low medium heat until it just begins to steam.
Once bubbles start appearing around the edge of the pot, add 1/2 cup of the warm milk into the egg yolks in 2-3 increments while constantly whisking the egg yolks. This process is called tempering. Add the tempered egg yolks into the sauce pan while constantly stirring for up to 10 minutes. The milk/yolk mixture will turn into a light thin custard. Remove from the heat and pour the custard base into a heat resistant bowl with a lid. Let completely cool and refrigerate overnight.
The next day, churn in an ice cream maker according to manufacturer’s instructions. Once it reaches a soft serve consistency, strain the cherries and add them to the ice cream maker. Churn for a few seconds longer until the cherries are evenly incorporated. Scoop into a freezer proof container. Cover with a lid and keep in the freezer, ideally overnight, before serving. Enjoy, a lot!