Cherry Sherbet in Tuile Bowls
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.
- Servings: 6
- Yield: Makes 1 quart
Photography: Alexandra Grablewski
Source: Martha Stewart Living, July 2005
- 1 cup sugar
- 2/3 cup creme fraiche
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 pound sweet cherries (preferably Bing), pitted and halved
- 2 tablespoons fresh lemon juice
- Tuile Bowls
Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.
Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until sherbet is the consistency of whipped cream and whisk leaves a trail, 3 to 4 hours.
Meanwhile, put cherries, remaining 1/3 cup sugar, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.
Gently fold cherry mixture into sherbet until just combined (juices should leave streaks). Cover surface of sherbet with parchment paper and freeze in bowl until set, 4 to 8 hours.
If making a day ahead, transfer sherbet to an airtight container, and place a piece of parchment paper directly onto surface of sherbet. Cover tightly. Let stand at room temperature until slightly softened, about 5 minutes. Scoop sherbet into tuile bowls, and serve.