Ingredients:
- cups (300 g) Fresh or Frozen Pitted Dark Cherries
- /4 cup (50 g) Granulated Sugar (for cherries)
- teaspoon (5 ml) Fresh Lemon Juice
- 1/2 cups (360 ml) Heavy Cream (35% fat minimum)
- cup (240 ml) Whole Milk
- /4 cup (150 g) Granulated Sugar (for base)
- Large Egg Yolks
- teaspoon Pure Vanilla Extract
- /8 teaspoon Fine Sea Salt
Instructions:
- Prepare the Cherries: Combine cherries, 1/4 cup sugar, and lemon juice in a small saucepan. Simmer gently for 5–7 minutes until the cherries soften slightly and release juices. Cool completely, reserving the syrup.
- Heat Dairy: In the saucepan, combine cream, milk, and salt. Heat over medium heat until steaming around the edges (do not boil). Remove from heat.
- Temper the Yolks: In a separate bowl, whisk the egg yolks and the remaining 3/4 cup sugar until pale and creamy. Slowly drizzle about one cup of the hot dairy mixture into the yolks while whisking constantly to temper them.
- Cook the Custard (Crème Anglaise): Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Cook over low-medium heat, stirring constantly, until the custard thickens enough to coat the back of the spoon (Nappe stage). Do not let it boil (target temperature 175°F or 80°C).
- Chill & Strain: Immediately strain the custard base through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the surface directly with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight.
- Combine & Churn: Once fully chilled, gently fold the cooled cherries (and a tablespoon or two of their syrup, if desired) into the custard base. Churn according to your ice cream maker’s instructions (usually 20–30 minutes) until soft-serve consistency is reached.
- Harden (Ripen): Transfer the soft ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.