- 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 (http://www.marthastewart.com/262296/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.
Be careful not to overdo it when folding the cherry mixture into the sherbet. Stir a few times, making sure to leave some white streaks. This will ensure that the dessert has a cherries-and-cream appearance -- and flavor.