Look, I owe you something savory, and I have a tagine, a fennel dish, and a tasty purslane salad all ready to go. In case you’re worried about our health, I promise we are happily eating our way through our CSA vegetable share.
But, fruit! I cannot get enough. I spent $30 on blueberries alone last weekend, and never even made anything. We’ve been enjoying the blueberries by the handful, just as they are. This year’s fruit season is going by fast, and fruits that usually hang out for at least a few weeks are disappearing quickly. The flip side of early fruit is that the season ends early too. So I just had to share this divine sour cherry ice cream with you before sour cherries disappear.
I made it for a casual gathering with a couple of friends on the Fourth, and it couldn’t have turned out better. This is a simple ice cream, without a custard base. Minimal sugar and lemon zest upped the tang quotient, and the summery taste of fresh sour cherries permeated each delicious bite.
If you can’t get your fill of sour cherries either, check out this sour cherry pie with lime.
A couple notes on the recipe: a properly chilled mixture is essential to the texture of your ice cream. I’ve given instructions for an ice bath which gets the temperature down much faster, but if you’re not in a hurry, skip the ice bath and chill overnight for best results. Also, I tried the recipe with booze and without. Without, the flavor is still fantastic, but a bit more crumbly–if you do omit it, just allow it to soften up a bit before serving.
Sour Cherry Ice Cream (adapted from Simply Recipes)
2 1/2 cups sour cherries, pitted
1 cup milk
2 cups heavy cream
1/3 cup sugar
1/4 teaspoon sea salt
1/4 cup vodka or kirsch if you have it
2 tablespoon vanilla extract
zest of 1 lemon
1 teaspoon lemon juice
In medium sauce pan, combine 1 cup of cream, all of the milk, sugar, and salt. Stirring frequently, heat over medium heat just until a bit of steam starts to curl up from the mixture. Set aside to cool.
Meanwhile, puree 1 1/2 cups of the cherries, and set aside. Set aside the remaining cup for later.
In a large bowl, combine the cream mixture, pureed cherries, the remaining cream, vodka, vanilla extract, lemon juice and zest. Set bowl over a larger bowl of ice water, and set in the fridge to chill for at least 2 hours (longer without the ice bath).
Process the ice cream according to your ice cream maker’s directions. Meanwhile, slice the remaining cherries into paper thin slices, and reserve any juice. Just as the ice cream starts to set up (think milkshake texture), quickly scrape the sides, and stir in the sliced cherries. Continue processing until ice cream has thickened up.
Spoon mixture into a container and freeze for 2 hours, or longer for a complete cure.