This is the third ice cream recipe in the series celebrating the birthdays of Mom, Grandma, Uncle, my Friend the kitchens’ Taste Tester, and my Friend the Entertainer, not to mention those of my Grand-Nephew and the Oldest of the Boys Upstairs. Just like its chocolate predecessor, today’s recipe uses the same cream base as was found in Mom’s pistachio nut ice cream recipe. Simple to make, I like its creamy texture and saw no reason to look elsewhere when developing this recipe. So, although today’s recipe was not in the recipe book she gave me, I still consider it to be her recipe and I think you’ll find that it’s pretty good.
When you look over today’s recipe, you’ll note that I strain the chopped cherries, press out as much of the liquid as possible, and then soak them in half & half. That’s an attempt to replace as much of the watery syrup with the thicker half & half, in the hope that the fruit pieces will not form ice shards when frozen. You see, probably my least favorite “features” of home-made ice cream are the ice shards that can result from using fruit in a recipe. I believe the water in the fruit is the culprit and if I can eliminate the water, the problem is solved. My method may not be 100% effective but there are far fewer shards when the fruit is handled this way. If you are aware of a better way, by all means let me know. And, again, although the recipe calls for a raw egg, I always use eggs with pasteurized shells to eliminate any risk of contamination.
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Maraschino Cherry Ice Cream Recipe
yield: 1.5 quarts
- 2 doz Maraschino cherries, drained, coarsely chopped
- 1/3 cup Maraschino cherry syrup
- 1 egg
- 1 cup half & half
- 3/4 cups sugar
- 2 cups whipping cream
- 1 tsp vanilla extract
- 1/8 tsp Kirsch liqueur (optional)
- whipping cream, for garnish (optional)
- 1 cherry per serving, for garnish
- Coarsely chop cherries, place in sieve, and use a spoon to press as much liquid out of the cherries as possible. Save liquid for later use.
- Soak cherries in half & half for at least an hour before proceeding.
- Once again strain the cherries and place the strained half & half into the blender along with the egg. “Stir” for a few seconds. Moisten the cherries with a tbsp or so of cream and refrigerate until later use.
- Add the reserved cherry juice, sugar, whipping cream, vanilla extract, and Kirsch, if using, to the blender and “Stir” until fully blended.
- Refrigerate for at least a few hours or overnight.
- Pour both the cream mixture and the chopped cherries in cream into the ice cream maker and process according to manufacturer’s instructions.
- When completed, remove the ice cream from the canister to be either served or transferred to a sealable container to be frozen to your liking.
Although there are many ice creams recipes made with cherries, I chose to make one with Maraschino cherries because it’s about as far removed from tart cherries as possible. Besides, as pink as it is, it’s sure to be a big hit among some members of the Barbie Set.
This being the last of August’s Fridays, one would think that it would mean an end to the ice cream recipes. Well, it’s not a “birthday 3 and a half weeks” but it is a “birthday month.” So, with this month ending on Wednesday the 31st, I’ve little choice but to offer one last recipe for an ice cream confection. See you next Wednesday.
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