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Brandied Bing Cherry Ice Cream
1 1/2 cups half & half
1/3 cup light brown sugar -- with lumps broken up
4 egg yolks
1/2 teaspoon arrowroot
1/4 teaspoon salt
1 1/3 cups brandied Bing cherries
1 cup heavy cream
In the top of a double boiler heat over simmering water the half & half until just under boiling. Set aside.
Using an electric mixer beat together the brown sugar , egg yolks and the arrowroot until thick and light in color. Stir in the salt.
In a thin stream pour hot Half & Half into beaten egg yolks and sugar beating all the while.
Return to the top of the double boiler & cook custard over simmering water, stirring constantly until thick. Remove from heat but continue to stir a few moments longer until custard starts to cool slightly. Then chill in the icebox about 30 minutes.
Drain liquid from a jar of brandied cherries into a small bowl. Coarsely chop enough cherries to measure 1 1/2 cups. Set aside. Return remaining cherries to jar with their liquid.
Using medium sized bowl, whip the heavy cream until it forms soft peaks. Stir in chopped brandied cherries. Add more brandy now if you wish a stronger flavor.
Remove chilled custard from the icebox & fold in whipped cream & cherries. Cover container & freeze for 1 hour.
Remove ice cream from freezer, uncover, stir to break up frozen lumps & redistribute cherries. leave in original container or pour into serving dish or parfait glasses. Cover & return to freezer until firm.
Allow ice cream to ripen in icebox 1 to 1 1/2 hours before serving.
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