Nothing marks the tail end of summer like a cold, delicious bowl of ice cream. I had never attempted making ice cream before but I thought it was going to be far more complicated than it turned out to be. Admittedly, I was stained head to toe with cherry juice for a few hours, but other than that it was a breeze to make.
Ingredients
2 cups sugar
1/4 cup all purpose flour
Dash of salt
3 cups milk
4 large eggs
3 cups pitted fresh cherries
3 cups whipping cream
1 teaspoon almond extract
Begin by pitting your cherries. I didn't have a cherry pitter so I was forced to resort to drastic measures-- namely the sharp end of a vegetable peeler. It worked fairly well, though it left me covered in juice.
Stir together the sugar, flour and salt in a heavy saucepan; gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, 8 minutes or until slightly thickened.
Beat eggs until thick and pale.Whisk about one fourth of hot mixture into eggs; add to remaining hot mixture, whisking constantly. Cook, stirring constantly for 1 minute. Cool.
Pulse half of cherries in a food processor until finely chopped; remove. Pulse remaining cherries until coarsely chopped. Stir cherries, whipping cream and almond extract into custard.
Pour mixture into freezer container of a 1 gallon freezer.
Freeze according to manufacturers instructions. Pack freezer with additional ice and rock salt and let stand 1 hour before serving.
Isn't it beautiful? And don't think I've forgotten about the almond tuile. That's it on the side. I have to say, they're a pretty wicked combination. The ice cream is so rich and thick that it coats the tongue. The cookies are light and sweet. You can even make little ice cream sandwiches with them! This recipe was a hit with the fam and it made quite a bit. I would certainly suggest it for a summer party.
Yum!
Good luck,
Rosie
Source: Almond Tuiles- Grandma Rose
Ice cream: Southern Living Annual Recipes
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