Bing Cherry Ice Cream

From the blog For Love of the Table

1 lb. Bing Cherries (about 3 cups), halved and pitted

6 T. (75 g.) sugar

1/2 T. lemon juice

2 T. brandy or kirsch

2 c. cold heavy cream

1 c. whole milk

8 egg yolks

1/3 c. sugar

a pinch of salt

1/8 t. almond extract (optional)

1/4 c. honey (3 oz.)—see note

Prepare the cherries: Place the cherries in a wide sauté pan set over medium high heat. When the cherries begin to steam and sizzle quietly, add the sugar and lemon juice and shake to distribute. Cook the cherries at a brisk simmer—stirring occasionally with a heat-proof spatula—until the cherries are tender and beginning to break down a bit and the juices are beginning to thicken—about 5 minutes. Add the brandy and bring back to a simmer—cooking until the juices have thickened again...perhaps a minute or two. Remove from the heat, and let cool briefly. Transfer the compote to a food processor and process to the desired texture (I like mine chopped fairly fine.) You should have a generous cup of compote. Chill.

Prepare the custard: Place one cup of cold cream and the cold cherry compote in a medium-sized bowl and place in the refrigerator to keep it cold.

Place the milk and remaining cup of cream in a medium-sized, non-reactive saucepan and bring to a boil. While the milk mixture is heating, whisk the egg yolks with the 1/3 c. of sugar and the salt until thick. When the milk boils, temper the egg yolks. Stir the tempered egg mixture back into the saucepan and place the pan over medium heat. Cook, stirring constantly, until the custard begins to thicken and a path forms when you draw your finger across the custard-coated back side of the spoon—an instant-read thermometer will read about 175°. Immediately strain the custard into the bowl of cold cream and compote. Stir in the honey…and extract, if using. Refrigerate (or place in an ice bath) until cold, stirring occasionally. Cover and chill deeply (this will take several hours).

Finish the ice cream: Freeze the cold custard in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least an hour or two (and preferably overnight) before serving. Makes 5 cups cherry ice cream.

Notes:

If you prefer, you may replace the honey with sugar. I like the texture the honey gives to an ice cream…but if you don’t like the flavor, or don’t have any, you don’t have to use it. Instead, use a total weight of 150 grams (3/4 c.) sugar in the custard. Put half of it in the yolks (as directed in the recipe) and add the remaining half to the 1 cup heavy cream and 1 cup milk while they are heating.
For an extravagant cherry dessert, make a double batch of compote. Process half of it for the ice cream and use the unprocessed portion that remains as a sauce for your ice cream.
If you have never made custard style ice cream, take a minute to read my basics post so you will have good success.

http://www.forloveofthetable.com/2019/09/bing-cherry-ice-cream.html

As published on forloveofthetable.com