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)
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:
- 6 cups nonfat milk
- 5 tablespoons sugar
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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By mizythra_1335961
San Mateo, CA
on February 06, 2007
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The black pepper, cherry, and rum combinationI liked. The texture of this ice cream was simply awful, though. (Also, it smelled like cheese for some reason.
There is a paragraph missing in the recipe- nothing tells you when or how to combine the yolk mixture and the milk/cream/pepper mixture! I mean, I imagine I did what I should have- tempered the eggs, then thickened the custard. But first time ice cream makers would be lost.
I was able to pawn this ice cream off on my brother, thankfully.
Read all 1 reviews