Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sour Cherry and Black Pepper Ice Cream
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 214
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 81
- Sodium
- 58
- Total: 2 hr 10 min
- Prep: 25 min
- Inactive: 35 min
- Cook: 1 hr 10 min
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.