I am recently obsessed with making ice cream. It is only the first week of June and I have made five kinds – and my kids probably will only want to eat two of them, so you know what that means…
If you have access to an ice maker, but have been apprehensive to use it, or think that making ice cream is difficult or time consuming, you need to rethink and get on it. It is not hard – not at all. And it tastes so much better and the texture? Oh. My. God. Plus you can make all kinds of interesting flavors and use all kinds of seasonal fresh fruit, and you can decide exactly how chocolatey you want your ice cream or how much peanut butter you want in it. All good things in my opinion.
There is two kinds bases for ice cream – something else I did not know until I started making my own. Custard base – which is with egg yolks, milk and cream, and is the more traditional American type of ice cream (and super rich and creamy).
And something called Philadelphia style ice cream, which is what you will find here today. Being lazy, and that I only had three eggs in the house at the time, I decided to google ‘ice cream with no egg yolks’ and found out that this is a thing. A really delicious thing and so simple that to be honest, I thought it was gonna suck. I mean, basically you just heat up heavy cream with sugar until the sugar dissolves and then chill it before putting into the machine.
I had and always have tons of heavy cream around so what the hell, I tried it. I can honestly say I cannot tell the difference. Maybe the texture is slightly less creamy (if you make it plain)…maybe. But since I added vanilla bean and sour cherry puree I could not tell even a little bit.
Simple as hell and though I am still a custard base ice cream lover at heart, I have since used this base for other flavors as well – this is an ideal base for fruit ice cream.
And if you have sour cherries available to you GET THEM – farmers markets should have or should start carrying soon. Make a pie (it is the only cherry you should ever use in a pie) and make this ice cream, you won’t be disappointed.
Sour cherry vanilla bean ice cream
For the cherries
- Two cups of sour cherries (fresh or frozen pitted and loosely chopped
- Few squeezes of lemon juice
- ½ cup of sugar
- pinch of salt
For the ice cream base
- Three cups of heavy whipping cream
- pinch of salt
- ¾ cup of sugar
- one vanilla bean or teaspoon of vanilla bean paste or vanilla extract
Place the cherries, ½ cup of sugar and the lemon juice in a saucepan and cook until cherries cook down and give off their juices, it will be like a compote. Chill this overnight.
Next, put one cup of the heavy cream, and the vanilla bean (if using a whole bean) the sugar and pinch of salt in a saucepan and gently cook until all the sugar is dissolved and the mixture – DO NOT BOIL, cream can separate when boiled and it is gross. Remove from heat and whisk in the remaining cream and if you are not using the whole bean, add the extract or the vanilla bean paste at this time. Chill this overnight separate from the cherries.
When totally chilled, put the cream into the ice cream maker and begin churning (follow the ice cream maker instructions), after about 8 minutes slowly add the cherry compote mixture to the ice cream maker and continue to churn until it is thickened and creamy – keep what you don’t’ eat right out the machine in the freezer.