Prep 15 mins
Cook 35 mins
This is absoultely fabulous with those BINGS!!!! I used the longest times noted in recipe for making and they are not included in the prep time. Got this from the local paper.
- 1⁄2 cup water
- 1 1⁄2 cups granulated sugar, divided
- 2 cups fresh bing cherries, stemmed,pitted and halved
- 6 ounces cream cheese, at room temperature
- 1 1⁄2 cups whole milk
- 1 cup heavy cream (whipping)
- 1 teaspoon vanilla
- In a small saucepan, combine water, 3/4 cup sugar and cherries.
- Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
- Remove from heat; let the cherries steep 30 minutes.
- Drain the cherries, discarding the syrup.
- Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
- In a food processor, process cream cheese until smooth, about 30 seconds.
- Scrape down the sides of the bowl.
- Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
- Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
- Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
- Add the remining milk mixture and process for another 30 seconds.
- Strain through a fine mesh sieve into a bowl.
- Add vanilla; stir to combine.
- Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
- When nearly frozen and the consistency of thick whipped cream, add the cherries.
- Churn or stir just until mixed.
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.
This is very good ice cream. As a cherry fanatic, I have to admit I was disappointed - not by the ice cream, but by the cherries I had. Any fruit flavored ice cream relies on the quality of the fruit. Unfortunately, my cherries just didn't have a lot of flavor. I was able to solve the problem to a certain extent by adding some cherry extract. I am looking forward to the time when I have a lot of really good cherries, which I know will shine in this. Thank you for posting this recipe.
The third recipe in our Cuisinart 4th of July ice cream marathon. I had a bag of bing cherries on hand which weren't exactly fine snacking quality (not quite hard & sweet enough to suit me). Ah ha..we turned them into “ice cream bait”, and no complaints were registered. This wasn't the easiest recipe we tried because of the cooked custard and hand pitting the cherries. Make use of disposable gloves! It took much longer than 5 minutes to bring to "bubbling edge stage." I also used the whole 8 oz. package of cream cheese, as I'm always puzzled by recipes not utilizing standard packaging. I don't think it suffered from the addition in the least, as my houseguests awarded our Blue Ribbon to the Bing Cherry Special, (closely beating out Lemon Fluff & Strawberry Gelato) before they waddled out to their vehicles and drove away into the sunset. Don’t let this go to your head, Sea Horse!
This is really yummy! I made it for a birthday party (served it with chocolate cake #31804) and it was a huge hit. Thanks!