Cherry Ice Cream
Martha Stewart Living Television
- Yield Makes about 1 1/2 quarts
- 1 vanilla bean
- 1 cup sugar
- 8 large egg yolks
- 2 cups heavy cream
- 2 cups fat-free milk
- Pinch of salt
- 1/2 cup black-cherry concentrate
- 1/4 cup glucose or corn syrup
- 1 1/2 cups <u>Simple Poached Cherries</u>
- Prepare an ice bath; set aside. Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Whisk together 1/2 cup sugar with the yolks; set aside.
- Place the vanilla bean scrapings and pod in a medium saucepan with the cream, milk, and the remaining 1/2 cup sugar and pinch of salt. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a mesh sieve into a medium bowl set in the ice bath; discard vanilla bean. Stir occasionally until cooled. Whisk in cherry concentrate and corn syrup or glucose. Cover, and transfer to refrigerator until chilled, at least 1 hour and up to overnight.
- Pour into an ice-cream maker, and add poached cherries. Process according to manufacturer's instructions until set but not hard.
- Transfer the soft ice cream to a plastic container; freeze for at least 4 hours and up to overnight.
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