Last year my Pops asked if I wanted to take ownership of the Ice Cream Maker of my childhood. Neglected for decades, but immediately familiar and loaded with fuzzy-good memories, I snapped it up. That same week, I made my first batch of ice cream with fresh cherries and it was amazing.
Later, I realized that I hadn't written down the recipe. Last week, Mum and Pops brought be a big bag of freshly picked cherries and my first thought was of last year's badass cherry ice cream. And so, with a great big deep breath, I dove in and attempted to recreate the best fresh cherry ice cream ever. Here's the breakdown:
Very Cherry Ice Cream with Chocolate Chunks40 Fresh Cherries (halved) 10 Maraschino Cherries (halved) ½ cup Bittersweet Chocolate Chunks 2 cups (1 pint) Light Cream 2 cups (1 pint) Heavy Cream 1 tsp Vanilla Extract 1 tsp Grenadine 1 cup Sugar ½ tsp Salt
I combined ½ the fresh halved cherries and ½ of the sugar in a bowl a couple of hours before making the ice cream and allowed a syrup to form, stirring the contents of the bowl occasionally. I only used ½ a tsp of vanilla rather than the whole tsp. Noted above, but I was using Penzy's Double Strength Vanilla, so I've doubled the amount in the recipe.
I chilled the ingredients for about ½ an hour before combining them and popping the Ice Cream tin into the maker. Follow the instructions of your own device for technical stuff. I just put layers of regular salt and ice into the exterior portion of the machine and then turned it on. The chilling I did ahead of time definitely cut down on the machine's time which was nice because it's a noisy little bitch.
Last year, we made the mistake of digging into the cherry ice cream right away, but this time I stirred the soft ice cream well and then tucked it into the freezer for about 12 hours. It was a good call because it solidified brilliantly.
I was worried that there wouldn't be enough goodies inside but when I scooped into it for the first time I was delighted to see chunks of sour cherries, maraschino cherries and bits of chocolate. Yes oh yes, I've done something good here. Feel free to take the recipe and run with it but you're not getting your hands on my silly old 76' style ice cream parlor machine.