Bing Cherry Ice Cream

Bing Cherry Ice Cream

Bing Cherry Ice Cream is rated 3.7 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8

Chock-full of ripe cherries, this ice cream is the perfect summertime partner for our grill-baked brownies.

Ingredients:

  • 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

Directions:

In a heavy saucepan over medium heat, combine the cream and milk. Heat, stirring occasionally, until steam begins to rise from the surface, about 5 minutes.

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.
Williams-Sonoma Kitchen.
Rated 2 out of 5 by from Vanilla + Cherries This is really just a recipe for vanilla ice cream plus cherries. Very little cherry flavor unless you get an actual piece of cherry in any particular mouthful. Some issues: 1. Size must be adjusted down if you have a normal ice cream maker (e.g., Cuisinart) - authors have not taken into account added volume of the cherries. 2. Six egg yolks will make for extremely eggy ice cream. I personally prefer about 2.5.
Date published: 2016-05-15
Rated 5 out of 5 by from Bing cherry Ice Cream Loved this recipe Rather time consuming but worth all the pots and pans. Made (only the ice cream) recipe twice. Found it easier to make the second time because I was familiar with the process. Husband put some dark chocolate syrup over it. He requested I make it as often as I could!
Date published: 2015-05-30
Rated 4 out of 5 by from Yummy, very rich and sweet We made this, reducing the amount of sugar, but adding about a half cup of chocolate chunks along with the cherries in the end. (We do not plan on serving it over a brownie.) It is very good, but if I made it again, I might reduce the amount of sugar even more, especially since we used chocolate.
Date published: 2014-07-16
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