BLACK CHERRY ICE CREAM
(1 1/2 quarts)
*2 cups of cherries (pitted & sliced)
*1 cup white sugar
*1 1/2 cups whole milk
*1 1/2 cups heavy cream
*1 cup of white sugar
*2 large eggs
*3 large egg yolks
*2 teaspoons pure vanilla extract
~In a large sauce pan over medium heat, cook cherries & 1 cup sugar, until slightly thickened (about 15 minutes), stirring occasionally.
~Transfer cherry mixture into a large bowl.
~Let mixture cool to room temperature.
~Place mixture into refrigerator until chilled completely.
~In a medium sauce pan, combine milk, cream & vanilla.
~Bring the mixture to a slow boil over medium heat.
~Reduce heat to low & simmer for 30 minutes, stirring occasionally.
~While the milk mixture is simmering, combine the eggs, egg yolks, & 1/2 cup sugar in a medium mixing bowl.
~Beat on medium speed until the mixture is thick, smooth & a pale yellow color (about 2 minutes).
~Remove 1 cup of the hot milk mixture.
~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.
~When throughly mixed, pour the mixture back into the sauce pan and stir to combine.
~Pour in the juice from the cherries.
~Cook, stirring constantly, over medium-low heat, until the mixture is thick enough to coat the back of a wooden spoon.
~Transfer the mixture to a bowl and fold in the cherries.
~Cover the bowl with plastic wrap, and store in refrigerator and chill completely (about 3-4 hours).
~Once chilled, pour mixture into your ice cream maker and follow your machine's instructions.
~Once finished mixing, pour the ice cream in an air tight container in freezer for at least 2 hours.
`add 1/8 cup maraschino cherry juice, add just before adding to refrigerator.
`Place plastic wrap directly over ice cream before covering and placing in freezer. This will help to prevent freezer burn.