Sour Cherry and Black Pepper Ice Cream

Total Time:
2 hr 10 min
Prep:
25 min
Inactive:
35 min
Cook:
1 hr 10 min

Yield:
2 quarts
Level:
Easy

Ingredients
  • 1/2 cup dark rum
  • 2 cups dried sour cherries
  • 16 egg yolks
  • 10 ounces granulated sugar
  • 4 cups creme fraiche or sour cream
  • 4 cups homemade condensed milk, recipe follows *make recipe 1 1/2 times
  • 4 cups heavy cream
  • 2 tablespoons cracked black pepper
  • 1 vanilla bean (cut lengthwise)
  • Homemade Condensed Milk:
  • 6 cups nonfat milk
  • 5 tablespoons sugar
Directions
  • In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.

  • In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.

  • In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.

  • Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.

Homemade Condensed Milk:
  • Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week.


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