by kirra » Sun Oct 11, 2009 8:37 pm
Spumoni Cherry Ice Cream
Ingredients:
1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
3/4 cup whole milk
1 3/4 cups heavy cream
1/2 cup sugar
1 pinch salt
1 teaspoon lemon juice
2 Tablespoons Amaretto, cherry liqueur, or rum (optional)
1/4 cup chopped maraschino cherries, patted completely dry
1/4 cup pineapple chunks, coarsely chopped and patted completely dry
1/4 cup coarsely chopped almonds
Preparation:
Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and simmer for 5 minutes, stirring with a rubber spatula and scraping the bottom of the pan. Cover and let steep for at least 30 minutes. Pour mixture into a blender or food processor, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
Strain mixture into a large bowl. Stir in the remaining 3/4 cup of heavy cream. Chill for several hours in the refrigerator until completely cold. Place the chopped maraschino cherries and pineapple chunks on a plate on a single layer and put in the freezer until ice cream is done churning.
Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once finished churning, stir in the cherries, pineapple and almonds with a rubber spatula.
[b][size=150]Spumoni Cherry Ice Cream[/size]
Ingredients:[/b]
1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
3/4 cup whole milk
1 3/4 cups heavy cream
1/2 cup sugar
1 pinch salt
1 teaspoon lemon juice
2 Tablespoons Amaretto, cherry liqueur, or rum (optional)
1/4 cup chopped maraschino cherries, patted completely dry
1/4 cup pineapple chunks, coarsely chopped and patted completely dry
1/4 cup coarsely chopped almonds
[b]Preparation:[/b]
Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and simmer for 5 minutes, stirring with a rubber spatula and scraping the bottom of the pan. Cover and let steep for at least 30 minutes. Pour mixture into a blender or food processor, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
Strain mixture into a large bowl. Stir in the remaining 3/4 cup of heavy cream. Chill for several hours in the refrigerator until completely cold. Place the chopped maraschino cherries and pineapple chunks on a plate on a single layer and put in the freezer until ice cream is done churning.
Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once finished churning, stir in the cherries, pineapple and almonds with a rubber spatula.