Black Cherry Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • Approximately 1 pound [454 g] black 'Bing' cherries, to get 3 cups [750 mL]
  • 1/4 cup [60 mL] water
  • 1 3/4 cups [350 g] sugar
  • 4 egg yolks
  • 4 cups [1 L] milk
  • 1 cup [250 mL] whipping cream
  • 2 teaspoons [10 mL] vanilla extract
  • 1/8 teaspoon [0.5 mL] salt
  • Rinse, stem then stone cherries.
  • Transfer cherries into a frypan; pour in water then mix in 3/4 cup [150 g] of the sugar.
  • Stirring, bring mixture to a boil.
  • Remove from heat and leave sweetened cherries to cool.
  • Into a bowl, vigourously beat together egg yolks and remaining 2 cups [200 g] sugar.
  • Into a casserole, bring together milk and cream to just a boil until thick, but do not boil.
  • Pour 1/2 cup [125 mL] of the hot mixture into egg yolks mixture.
  • Stirring, slowly pour remaining hot mixture into egg yolks mixture.
  • Pour mixture into casserole.
  • Cook over low heat, stirring vigourously using a wooden spoon until almost boiling, at approximately 180°F [82°C] onto a candy thermometer.
  • Remove mixture from heat and leave to cool completely; pour mixture into a clean bowl.
  • Mix in vanilla extract and salt, then cooled reserved sweetened cherries.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.