Bing Cherry Ice Cream
Chock-full of ripe cherries, this ice cream is the perfect summertime partner for our grill-baked brownies.
- 2 cups heavy cream
- 1 cup milk
- 1 1/4 cups sugar
- 6 egg yolks
- 1 tsp. vanilla extract
- 1 lb. fresh Bing cherries, pitted and halved
- 1 tsp. fresh lemon juice
- 3 Tbs. kirsch
In a heatproof bowl, whisk together 3/4 cup of the sugar and the egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot cream mixture, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 7 to 9 minutes; do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally, 30 to 45 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the remaining 1/2 cup sugar and the cherries and bring to a simmer. Cook, stirring occasionally, until the cherries are soft and have broken down slightly and the liquid has thickened, 8 to 9 minutes. Strain the cherries, reserving the liquid (you should have 1/3 to 1/2 cup liquid). Transfer the cherries to a small bowl and stir in the lemon juice and kirsch. Let the liquid and cherries cool to room temperature.
Remove the custard from the ice water and stir in the reserved liquid. Cover the custard and cherries and refrigerate for at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions, adding the cherries during the last 3 to 4 minutes of churning. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.