12/20/2009

Cherry & Amaretto Ice Cream



After the more-or-less success of the fig & port ice cream from last post, I thought about other variations on this "alcohol plus dried fruit" theme. I had some leftover amaretto liquor on hand, plus some dried cherries from Thanksgiving... yes, another ah-ha moment--cherry & amaretto ice cream! This time I had less of both the liquor and cherries, so I cut the recipe down a little. No more amaretto also meant I couldn't add extra at the end if I felt it wasn't amaretto-y enough, which it wasn't, but this was not a bad thing.

The final product tasted a lot like Ben and Jerry's Cherry Garcia (but without the chocolate pieces, which one could easily add at the end). I would also say this had the best texture of all the ice creams I've made, due to the addition of alcohol that softened the final product and made it super creamy and scoopable.

Cherry & Amaretto Ice Cream

1/4 c dried cherries, roughly chopped
1/4 c amaretto
1 c whole milk
1 c heavy cream
3 egg yolks
5 Tbsp sugar
Pinch of salt
  1. Combine cherries and amaretto in a bowl to allow the cherries to soften and absorb the amaretto, for about 2 hours or more.
  2. While the cherries soak, combine cream and milk in saucepan over low heat, add a pinch of salt, and bring to a simmer. As it heats up, whisk egg yolks with sugar until they turn pale yellow and fluff a bit.
  3. When mixture is simmering, turn off heat and pour 1 c very slowly into the yolks, making sure to keep whisking so the eggs do not scramble. Then add back to saucepan and turn on medium-low heat.
  4. Keep stirring over heat until custard thickens and coats the back of a spoon. Then take off heat, cover and refrigerate until it cools. After the figs have soaked, use a few pulses of an immersion blender to chop the cherries to small shreds, but do not puree. Combine with custard and refrigerate overnight.
  5. Freeze in your ice cream maker.
Also I want to note that after soaking the cherries, they didn't become quite tender, which worried me. However, after freezing the combined custard, they became nice and soft as opposed to the figs from last post, which ended up a bit more firm. All in all, a delicious treat that (in my opinion) tastes better, more natural, and packs in more robust cherry flavor than any store-bought cherry ice cream. Very highly recommended!

Next up: Italian inspiration!
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1 comment:

  1. love all your interesting ice cream flavors! so original!

    ReplyDelete