INGREDIENTS
1100 g
fresh, pitted cherries
110 g
sugar
325 ml
full-fat milk
175 g
whipping cream
4
egg yolks (or 2 g locust bean gum*)
*If you prefer not to use egg yolks, you can substitute them with 2 g locust bean gum, a natural thickening agent extracted from carob. Add it to the dry ingredients and follow the same cooking process, omitting the steps with egg yolks.
PREPARATION
1/
Prepare a cold bain marie (a large bowl with water and lots of ice).
2/
Place the pitted cherries in a saucepan with 50 g sugar. Cook over medium heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool completely.
3/
For the ice cream base, heat the milk with the cream in a saucepan until it starts to boil gently.
PREPARATION
4/
Meanwhile, beat the egg yolks with the remaining 60 g sugar in a bowl until blended.
5/
Gradually pour the hot milk and cream mixture over the egg yolks, stirring constantly.
6/
Pour the entire mixture back into the pan and cook over a medium heat, stirring constantly, until it reaches 82 °C. If you don't have a thermometer, remove it when it starts to release steam, becomes slightly thicker and a clear line appears when you run your finger along the back of a spoon.
7/
Remove from the heat and cool quickly by immersing the pan in the inverted bain-marie.
PREPARATION
8/
Once cool, transfer the mixture to a covered container and refrigerate for at least six hours or overnight.
9/
The next day, mix the ice cream base with the cooked and cooled cherries. Blend until the texture is smooth, like a smoothie.
8/
Process in your ice cream maker until it reaches a dense, creamy texture.
9/
Store the ice cream in a covered container and freeze for at least four hours before serving.
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