Cherry Vanilla ice cream recipe
- lestblight Nov 13, 2009 06:09 PM
Just picked up a cuisinart ice cream machine and want my first attempt to be a cherry vanilla
i found this recipe by david lebovitz ( on bottom)
My concerns are these.. i noticed there is no egg in this... can anyone tell me the difference of ice cream with eggs and none?
do you think the cherry flavor will be carried out enough?
it just seems like a vanilla ice cream with cherries in it.. since the recipe doesnt say to put in heat i assume i just add it in- in the last 5 minutes?
would you marry a more cherry flavor into the vanilla?
would you alter this a bit?
thanks in advance
Ingredients (makes 1 quart)
3 cups (750 mil) heavy cream, or 2 cups (500 mil) heavy cream + 1 cup (250 mil) whole milk
3/4 cup (150 grams) granulated sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract
2 cups coarsely chopped fresh cherries (stones removed)
1. In the medium sauce pan, pour 1 cup (250 mil) of the cream and add the sugar and salt. Scrape the vanilla bean seeds into the pan and add the pod. Stir the mixture over medium heat, until the sugar dissolves.
2. Remove from the heat and add the vanilla extra and the rest of the cream or cream + milk.
3. Chill the mixture thoroughly in a covered plastic container. Remove the vanilla bean before churning, just rinse it and reserve for another use. Follow the manufacturers directions for your ice cream freezer.
Congratulations on your purchase.
This recipe has a heavy cream base, rather than egg, milk and heavy cream, which is the base for most custard type ice cream. The heavy cream takes the place of the egg for richness and is easier to make than an egg-based custard; no worries about tempering in the egg and making scrambled custard. So, because this recipe calls for a heavy cream base, the egg is not necessary. You won't miss it.
American style ice cream has a heavier cream base than gelato, which is more milk to cream ratio (and no eggs) and churned more slowly, resulting in a denser product with better mouthfeel. You won't be able to get that effect with your ice cream maker but you will get something better than you'd get at the supermarket.
The recipe: what kind of cherries are we talking about, aside from sweet ones? Hopefully they have very good flavor, are juicy and yes, add them at the last 2 minutes of churning as to just blend them in and not break them up too much. Unless you want cherry ice cream; in that case you could add them sooner. 2 cups of cherries is a pretty good ratio of cherry to custard. If you start with good cherries, the flavor will come through. After all, cherry vanilla ice cream is just vanilla ice cream with cherries in it, anyway. If you add chocolate chunks, you'll have a superior Cherry Garcia.
Chill the custard to 40*, overnight is best and proceed. Freeze the ice cream and let the flavor develop for a day or so. Temper before eating. Enjoy the fruits of your labor.
and now a question about vanilla beans....
is there a recommended kind? Theres an indian spice distributor by me on 1st ave here.. they carry everything from vanilla beans to saffron to everything else.. im just concerned if the freshness will make a difference in the vanilla bean.. since i dont know hwo long theyve been sitting on that shelf.
what do you think?
Is that the spice market on 1st in NYC, around 8th or 9th? I don't remember, I just walk down 1st til I find them. I've bought from them a few times and they seem reputable. It's a matter of what kind of bean(s) that market has available and the bens have been cured and dried anyway.
Vanilla beans keep quite well, well wrapped and in the frig
I'm going to give you a link about vanilla because there's a fair amount of info you should read before you buy.
I currently have Mexican beans, which I really like, that I got online, not too pricey, with a wonderful aroma.
I also like Mexican extract but there are some warnings about contaminants in the product; if you're going to make ice cream, you should consider making your own extract, which can't be easier.
Now see how this thing snowballs!! First ice cream, then extract, then the world.
You know, I forgot to ask you what model Cuisinart you bought?
Keep me informed as to your progress.
i ended up with the stainless steel cuisinart
a matter of vanity... simply looked better then the white.. its a lil big,.. but i dig it.. not too noisy
and in 23 minutes.. its done!
so it comes with a 2 quart cup.. the recipe was to make 1 quart.... since i had family and friends who wanted some i figured id double it.. and make 2 quarts worth,.. not realizing the air buildup would be a problem
so before i churned i poured some out.
but would you say to only do recipes that yield 1 quart?
is 2 quarts too much?
i think the cherries werent evenly distributing with the bowl full..
so only make 1 quart?
also i picked up some vanilla beans at the indian spice market on 1st ave and like 6th
they were from madagascar..2.50 each..very fragrant but i think i will order from the link u sent me
also.. can i reuse the bean?
or is it just one time use?
i just finished the ice cream 15 minutes ago,,, its hardening as we speak
will let you know how it will come out.
ps - had to get frozen cherries from whole foods.. i should have put them in frozen but didnt have the time so the result is a slightly colored cherry vanilla
but it still looks cool
"is 2 quarts too much?"
Follow the instructions for your maker; there is some expansion of custard as it freezes and you have add-ins to contend with, so I wouldn't put 2 quarts of mix into a two-quart maker. I think you have Dave Lebovitz's book (The Perfect Scoop), right? to refer to but there should be a manuel with the maker as well, plus some recipes. Although I think Dave's book has it all.
"i think the cherries werent evenly distributing with the bowl full"
Put them in a little eariler, I give my add-ins about two minutes to mix in thoroughly. Maybe what you're saying is that the bowl was full to start but if you let the machine run a little longer, the add-ins will mix in.
"also.. can i reuse the bean?"
Sure, unless you split it and scraped out the seeds (called caviar) into the custard. The flavor of the bean is now slightly diminished. You cooked the bean in the custard mix, right? rinse it off, et it dry and bury it in granulated sugar, then use the sugar for all kinds of stuff, like making more ice cream. You can also use it to make extract, like I mentioned in my earlier post about vanilla.
"had to get frozen cherries from whole foods.. i should have put them in frozen but didnt have the time so the result is a slightly colored cherry vanilla"
-Cool. When you try fresh cherries you won't have that juice issue, but I don't think it's a bad thing anyway.
"i imagine 2 cups cream and 1 milk would be better?"
Well, it's what you like, some people don't like that all-cream mouthfeel. You just have to experiment. I personally like the 2 cream:1 milk ratio.
For your next experiment try a recipe with egg yolk and check out that texture, see if you like that.
Hope I got all your questions. You probably ate all the ice cream by now. You know to temper it when it comes of out of the freezer, right? Let is set on the counter for at least 15-20 minutes, depending on how hard it is, before you eat it. It's ready when it's easily scoopable. That's when the flavor is at it's best.
here's a recipe with egg yolks and a cherry sauce:
Ingredients For sauce:
4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped
1 cup sugar
1/4 cup cherry-flavored brandy or brandy
1/3 cup cherry preserves
For ice cream
2 cups half and half
1 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup chilled whipping cream
1 tablespoon vanilla extract
Make ice cream:
Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
Serve with rest of sauce.