48 hours the long way, 8 hours the short way (without ripening)
This recipe was inspired by a great Saturday picking cherries in Brentwood, CA. I made 6 jars of jam, and then still had enough cherries left over to pit and freeze whole. When I decided to pull some out of the freezer and make ice cream, I was not able to find a recipe that didn’t have chocolate, nuts, or tons of eggs. I wanted more of a pure cherry flavor unfettered by distractions. So, I modified my vanilla bean recipe and here is the tasty result.
2Split vanilla bean lengthwise and scrape seeds into a small saucepan. Add the vanilla bean pod and the milk. Under medium heat, scald milk (approx. 170 degrees). Remove from heat and allow to steep 15 minutes.
3Using a whisk or hand egg beater, beat yolks, sugar and salt until the yolks are pale in color. If mixture is too stiff, add a splash of the heavy cream.
4When milk and vanilla are finished steeping, turn heat back to medium and incorporate the egg mixture: first whisk some warm milk into the egg mixture, then pour egg mixture back into the pan and whisk vigorously. Heat, stirring continuously until mixture thickens. Do not heat past 170 degrees or eggs will curdle. Strain into a glass bowl.
5Stir in remaining heavy cream, Amaretto and cherries. Place plastic wrap directly on surface of ice cream and chill overnight. Alternately, chill down to 37 degrees in an ice bath (about 2 hours).
6Pour cold ice cream mixture into your ice cream maker and mix according to manufacturer’s directions. Ice cream benefits from a 24 hour ripening in the freezer.
Member recipes are not tested by the CHOW food team.