Ingredients:
2 cups pitted cherries
3/4 cup half-n-half
1 cup cream
1/2 cup sugar
pinch of salt
3/4 cup milk
1 teaspoon fresh lemon juice
2-3 teaspoons almond extract (optional)
Have a bowl on ice ready in the freezer. Place the ice in a larger bowl and set the smaller bowl in it. Put your rimmed 13" x 9" baking dish in the freezer. This is for pouring the ice cream mixture into later on and will help speed up the cooling process.
In a medium saucepan, add cherries, half-n-half, cream, sugar and salt. Heat on medium heat. Right before the mixture boils, lower the heat to simmer for 15 minutes. Put mixture carefully into a blender and purée.
Pour mixture in the smaller bowl on ice. Add the milk. Stir in lemon juice and almond extract (optional). The almond extract brings out the deep flavor of the cherries.
Pour this mixture into the 13" x 9" baking dish in the freezer and freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore.
Scoop into containers and place in the freezer until ready to serve.
Photo and recipe (modified) are from: http://www.soupbelly.com
1 teaspoon fresh lemon juice
2-3 teaspoons almond extract (optional)
Have a bowl on ice ready in the freezer. Place the ice in a larger bowl and set the smaller bowl in it. Put your rimmed 13" x 9" baking dish in the freezer. This is for pouring the ice cream mixture into later on and will help speed up the cooling process.
In a medium saucepan, add cherries, half-n-half, cream, sugar and salt. Heat on medium heat. Right before the mixture boils, lower the heat to simmer for 15 minutes. Put mixture carefully into a blender and purée.
Pour mixture in the smaller bowl on ice. Add the milk. Stir in lemon juice and almond extract (optional). The almond extract brings out the deep flavor of the cherries.
Pour this mixture into the 13" x 9" baking dish in the freezer and freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore.
Scoop into containers and place in the freezer until ready to serve.
Photo and recipe (modified) are from: http://www.soupbelly.com
