So, lucky for those of you who have an ice cream machine, I'm going to translate this recipe for you!
You need:
300 g Cherries (about 2/3 of a pound)
250 g Sugar (roughly 1.5 c.)*
25 cL (1 c.)water
25 cl (1 c.) whole milk
25 cL (1 c) Creme Fraiche*
1 tbsp vanilla extract
Wash and dry your cherries. Remove the pits. In a sauce pan, combine water and 1 c. sugar. Bring to a boil. Add cherries. simmer for 10 min. Allow to cool. Remove half (or more) of the juice, blend partially with blender or stick blender. Leave some chunks for texture.
Combine milk, creme fraiche, vanillla and the rest of the sugar. Put this mixture in your ice cream freezer. When it is almost all the way frozen add your cherry mixture.
If you are impatient like me, and dump it in too early you get pink ice cream. Still yummy....
Enjoy!
*notes:
Sugar: I found this a little sweet. You may want to cut back the sugar a bit depending on the sweetness of your cherries.
Creme Fraiche: You could buy it, but it's easy to make it yourself: 1 part buttermilk to 2 parts heavy cream. Let sit covered at room temp for 24 hrs. in a sterilized jar then refrigerate. :) There I saved you 5 bucks.
UPDATE 7/23/2019: I have since discovered you can get a better produce with much less buttermilk. I use a pint of heavy cream + 3 tbsp buttermilk. Over night on the counter, then 24 hrs in the fridge. Thanks to Chef John!
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| about 1 pint (2 c.) of pitted cherries |
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| Simmer cherries in syrup about 10 min. |
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| Drain off some of the syrup & blend cherries. Leave chunky. This time, I placed this in the fridge to chill. Then, I made the ice cream. I thought this would help keep the ice cream white with a pink swirl. Now, I think the only way to keep it from going all pink would be to alternate layers of ice cream and cherry mixture into a freezer container. |
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| It's almost ready! It took about 20 min. to get to this stage in my ice cream freezer. |
