Cherry Ice Cream

By YogiRenee

Ingredients

• MAKES ABOUT 1 1/2 QUARTS
• 3 cups, heavy (or whipping) cream
• 1 cup, milk
• 1/2 cup, sugar
• 1 tablespoon, vanilla extract
• 4 large egg yolks
• 2 cups, pitted, coarsely mashed sweet cherries
• A small amount of additional sugar for cherries

Details

Adapted from melindalee.com

Preparation

Step 1

Sprinkle the mashed cherries with a small amount of sugar, stir to blend, and set aside. [This sugaring will help to keep the cherries from becoming too hard when frozen.]

In a heavy saucepan, combine the cream, milk sugar and vanilla. Stirring frequently, cook over medium heat until hot (but not boiling) and until the sugar is dissolved � about 10 minutes. Remove pan from the heat.

In a small bowl, whisk the egg yolks to mix thoroughly. Whisking constantly, very slowly add one cup of the hot mixture to the egg yolks; continue whisking until smooth.

Slowly pour this egg mixture back into the hot mixture in the saucepan, still whisking constantly. Then, place the saucepan over medium heat and stir constantly until the mixture thickens enough to coat the back of a spoon (it will read about 160 degrees on an instant-read thermometer) � about 6-8 minutes. Do not allow the mixture to boil at any time!

Strain the finished mixture into a bowl, and allow it to cool to room temperature. Chill mixture in refrigerator, then freeze in ice cream maker according to manufacturer�s instructions.

When ice cream is almost finished (during the last 5 minutes of freezing time) blend in the mashed cherries, along with any juices that they may have accumulated.