Bing Cherry Ice Cream

Recipe by seahorse73
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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