So, what does one do with an abundance of milk? Make ice cream! When it comes to ice cream, we are purists. Actually, I'd say my husband is an expert at it (eating it, I mean). So, our latest adventure with cream involves two fine ingredients...bing cherries and dark chocolate. Mmmmm... Inspired by our youthful indulgences, when we'd each have a pint of Ben & Jerry's (he...chocolate chip cookie dough...me...cherry garcia), we introduced our children to a culinary delight without all the additives and yucky stuff. So, here it is....
2 qts plus 1 cup cream (the real deal)
2 cups organic evaporated cane juice
1/2 tsp salt
2 TBS flour
a dash of pure almond extract
2 lbs bing cherries, pitted
about 8 oz. dark chocolate, broken into pieces
Mix all but the chocolate and follow your ice cream freezer directions for freezing. About 5 minutes before completion, add the chocolate. If you do it too soon, it will be too hard to eat. Be careful...when you open that canister, it will be too hard to resist.
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2 questions regarding the ice cream recipe! I've never seen organic cane juice here but doesn't mean it's not available somewhere! I find an electric freezer gives out much quicker with more cream & the ice cream is way soft! Is there a secret to that or just need to use a higher quality ice cream freezer! Also noticed there were no eggs in the recipe! We really pigged out on cherries when we were in the northwest!
ReplyDeleteYou can use regular sugar just as easily. I buy it in 50 lb bags through a co-op. We have a White Mountain freezer & it makes it good & hard. I think it's the cast iron dasher. Though, we sure like PapaB's hand crank!! No eggs this time, but I usually do for other flavors. I was opting for ease this time. When you get a chance, would you shoot me an email with your chocolate recipe that uses pudding? Maybe we'll do that tomorrow in honor of Ben & PapaB!!! ;-) Love you!!
ReplyDeleteOh My! This was a shock! I found your blog from April's blog and you have the exact same background I have. What fun!
ReplyDeleteI am going to put you on my blog roll so I can check in.
I wish I'd thought to check this before I spent an hour making up the custard-based ice cream recipe... Looking forward to trying it next time :)
ReplyDeleteJamey