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Thursday, September 27, 2012

Cherry almond ice cream


It's nearly October but there are still some cherries at the market .....

But some enterprising vendors mix good and bruised , sometimes bad cherries tsk tsk

Oh well ! Beggars can be choosers ^___^''

You get what you pay for ! lol

The ones I bought few days ago were not-so fresh and the stems were already dry but still good for cooking .....

So , another cherry-inspired recipe !

I borrowed this Sweet cream and sugar cones book from the library last week and can't make up my mind on what to make first ....

If not for those not-so good cherries that I've bought , it would be coffee ice cream , again ! lol

Recipe from Sweet cream and sugar cones ( Makes about a quart , mine's about 1 1/2 liter )

My modification in red

For the cherries :

2 1/4 cups sugar ( scant 2 cups )
1 1/2 cup water
2 cups cherries ( nearly 3 cups ) 

* To poach the cherries : In a small saucepan combine the sugar and water and bring to a boil over medium-high-heat . When it reaches a boil , reduce the heat to a simmer and add cherries . Cook until cherries are soft and cooked through , about 5 minutes .
* Remove from the heat and let cherries cool completely in the syrup . Once cool , drain the cherries ( save the syrup for other uses ) and squeeze the pits out of the fruit . Chop cherries into a 1/4-inch pieces ; refrigerate until you're ready to churn the ice cream .


For the base :

3/4 cup whole raw almonds
3/4 cup sugar ( 2/3 cup )
2 cups heavy cream ( 1 1/2 cups ) 
1 cup 1% or 2% milk ( 425 ml UHT whole milk ) 
1/4 tsp kosher salt
5 large egg yolks ( 3 yolks ) 

* Prepare the nuts by toasting in a preheated oven , 350°F/180°C , for about 15 minutes or until golden brown and smell nutty  . Let cool completely .
* Combine cooled nuts and and sugar in a food processor . Pulse until very finely ground ( about the consistency of the sand ) . Do not over process or the mixture will become oily and pasty .
* Transfer the almond mixture to a saucepan and stir in the cream , milk and salt .
* Cook over medium high-heat and when mixture just begins to bubble around the edges , remove from heat and cover the pan ; let steep for about 20 minutes or until a distinct almond flavor has infused into the mixture
* In a medium bowl , , whisk egg yolks just to break them up ; set aside .
* Reheat the almond mixture over medium-high heat ; when the mixture approaches a bare simmer , reduce the heat to medium . Scoop out some hot cream mixture and whisking the yolks constantly add the hot cream mixture into it , pour back the egg-and cream mixture from the bowl into the pan .
* Cook mixture over medium heat ,stirring constantly until thickened , coats the back of a spatula or a spoon and holds a clear path when you run your finger across the spatula/spoon , about 1 to 2 minutes longer .
*Strain the mixture , ( use a chinois if you want a very smooth ice cream or a regular fine-mesh strainer for a more rustic-textured  ice cream ) Set the container into an ice-water bath to cool . Cool completely before chilling the mixture in the fridge for at least 2 hours or overnight .
* Churn the mixture in the ice cream maker , adding the chopped cherries in the last minute or so of churning . Transfer in a container and freeze for at least 4 hours or overnight .

26 comments:

  1. Hi Anne, yuuhhuuu... pass me 2 scoops for my breakfast. I can eat with my bread, no problem. LOL

    Delicious ice cream, sluurrrpppp.....love the cherries. Make mine with extra cherries, if you don't mind! *wink*

    Have a nice day ahead. Hugs to you.

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    1. Amelia , only 2 scoops ?! Will triple that ! lol

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  2. Your cherry ice cream is so beautiful. I haven't had cherry ice cream since I was a little girl and this looks as good here as it tasted then. I need to save this recipe for when cherries come back in season again. Thank you so much for sharing this recipe.

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  3. I love all your cherry recipes, since its so expensive for me to buy them to bake with, I enjoy reading about what you make with them! This is a great one, cherries and almonds sound great in an ice cream.

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    1. Mich , wouldn't it be nice if I just can send you some cherries online ?! lol

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  4. Hi Anne,

    I'm quite surprised too that you can find cherry in October.

    This is a delicious ice cream combination. I think I have to freeze and store lots of fresh cherries if possible for the coming cherry season.

    Zoe

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    1. Zoe , I couldn't believe it myself ! Last year , cherries were so expensive that I just bought 1 pound that summer :P And the supply lasted for only few weeks :P There's an amazing supply of cherries since July and I've been gorging cherries ever since :P :D Will check tomorrow if they're still selling some ! lol

      Actually , I got some stashed at the freezer , good for a batch or two of ice cream next year :D

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  5. I love cherries! The ice cream must be delish.

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  6. If only I have an ice cream maker..you can see me dashing off to make one as your instruction is so clearly laid for understanding. You're definitely an ice cream expert Anne...:)

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  7. you know that summer is almost gone and I still did not prepare any icecreams:)
    yours look beatiful and tasty, as always!

    Blog about life and travelling
    Blog about cooking

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  8. my ice cream maker now in the cold storage, as i have been busying doing mooncakes, hehehe..my son keep asking me to make ice cream, i think next week i can start again..I like this kind of cherry ice cream too, will try next time.

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  9. Fresh cherries! Your ice cream looks soooo gooood!!! Even though cherries are less expensive than they were before, they are still considered EXPENSIVE over here! So jealous!! :)

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  10. I would love to try this at home but I dun have an ice-cream maker :(

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    1. Try using your handheld mixer ! :D Check this peanut butter ice cream post , there's an instruction on how to make ice cream without using the ice cream maker .... http://www.mybarecupboard.com/2012/08/peanut-butter-chip-ice-cream.html

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  11. so envy that you can always borrow books from the library, you can save so much on that! the strwberries here also got a common problem, sometimes you will bound to see 2 or 3 bad strawberries in the pack, sometimes i thot they might just got accidentally bruised but now since you mention that, i think sometimes they just put the not so nice ones together. another lovely ice cream from your kitchen!! the nutty almond texture and taste sounds very good!

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    1. Lena , Hongkong public libraries are the bestest ! lol The best thing is you can check or reserve books online :D

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  12. Anne, this is truly a gorgeous ice cream...I love the way the cherries are so beautifully incorporated in that top shot. SO, so yummy!

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  13. You always tempt us with your beautiful ice cream! I reckon my kids would love you... endless supply of ice cream for them if we lived nearby! LOL

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    1. Actually , I'm looking for some guinea pigs to eat some of this ice cream so that I can make another batch with different flavor ! :D

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  14. I LOVE this cherry ice-cream! Sp tempting & they're calling me " Eat me' ! heheheheh... You're lucky you can still find cherries, just couple of weeks ago I was hunting for cherries everywhere for my cherry coke cupcakes. Went to more than 8 places & found a few which was not even enough for making the filling!!!

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    1. Kit , you should see the boxes and boxes of cherries that I've seen early this morning ! That nearly made me swoon ! lol Sadly , I've forgotten to take some photos ! :P

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  15. Haha, yay! You are still making ice cream! I was afraid you'd stop when summer ended. Glad to see you haven't ;)

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    1. Cathleen , it's still hot in here ! tsk tsk :D I'll stop when it's below 20 as we don't have heater in our flat ! *sigh* lol

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  16. your cherry ice cream looks so good, Anne! Love that you combined it with almonds! Super yummy!

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  17. Yummy icecream. Love to give a try.

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