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 .
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 .