Easy Black Cherry Ice Cream

Submitted by clubfoody

"Dark, delectable and delicious, this is a recipe you really have to make this summer when Bing cherries are in season. VIDEO https://youtu.be/8Y4zMT_E8hk"

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 2 liters/4 pints

ingredients

• ICE CREAM

• 3 cups bing cherries, washed, stems removed, pitted and halved
• 2 tablespoons granulated sugar
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons cherry brandy (substitute cherry simple syrup)
• 1 pinch pinch fleur de sel

• WHIPPED CREAM

• 2 cups heavy cream, cold
• 1 teaspoon powdered sugar

directions

1. Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
2. Preheat oven to 350ºF while cherries are macerating.
3. Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
4. Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
5. Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
6. Remove from the heat and increase the temperature back to 350ºF.
7. While the oven is getting warmer, toss the cherries around.
8. When it’s back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
9. When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
10. Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
11. Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
12. To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
13. Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
14. Coarsely chop the reserved cherries and add to the mixture; stir to blend.
15. Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
16. Transfer to the freezer until hard, about 6 to 8 hours.