cherry vanilla ice cream
the recipe below has become my go to for a quick ice ice cream. next up: cherry vanilla. i a 12-ounce bag of dole's frozen pitted, dark sweet cherries. any thoughts on keeping the cherries from becoming teeth breakers? add them frozen, or thaw them out first? maybe thaw them in some booze? any thoughts would be appreciated.
whip 2 cups heavy cream until soft peaks form. lower speed and be in 1 14-ounce can sweetened condensed milk. raise speed and beat until well mixed. stir in 1 tablespoon vanilla (going to add a teaspoon of almond extract for the cherry vanilla). transfer to container and freeze overnight (at least 4 hours).
Pit the cherries, cook them in some sugar water and brandy (optional). Cook until it reduces and the cherries have absorbed all the liquid.
Add the cherries to the ice cream half-way during the churning process with your ice cream maker.
I would use sour cherries! They are softer in general and might freeze less hard, plus the fact that they aren't so sweet contrasts nicely with the ice cream
Ipsedixit's method sounds sure fire. I've only used fresh cherries and this might work for frozen as well. I pit and macerate fresh cherries overnight in a bit of sugar, probably less than 1/4 cup, and then add them, juice and all, half way through the churning. If you're eating the ice cream immediately after churning, the cherries shouldn't be hard. If you're ripening the ice cream before eating, allow it to soften a bit before serving. The cherries may be a bit stiff but they'll soften in the individual bowls while being eaten. Check your bag to find out whether the cherries are already sugared or not. Plus, frozen fruits thaw soft so that may give you a head start.
thanks for the suggestions. even if i could have found frozen sour cherries, the kids wouldn't have gone for them. and i find maraschinos to sweet and lightweight. so, here's what i did:
followed ipsedixit's advice, more or less. used the cherries straight from the freezer, so i sprinkled with 2 tablespoons sugar and one teaspoon each, vanilla and almond extract .
chilled overnight in the fridge, then drained off the liquid before folding the cherries into the ice cream mixture (used 3 cups of cream to 1 14-ounce can of condensed milk.).
after 6 hours in the freezer (whipping the cream eliminates the need for an ice cream maker), the texture, including the cherries was perfect.