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!

Brussels Sprouts Lardons with Cherries and Walnuts

With Thanksgiving coming up so soon, I started thinking about what kinds of dishes I could make for the occasion, specifically sides and desserts (in my opinion, the most fun parts). Two Thanksgivings ago, I discovered my love for brussels sprouts. Before that day, I never tried a brussels sprout in my life, if you can believe it. My sister and I roasted them whole, with olive oil, salt and pepper. I loved the explosion of flavor as you popped them in your mouth and bit into them, a very earthy and rich flavor with some crisped up bits on the outside. Even more recently, I saw what they look like on the stalk--alien-like, even! How could so many people dislike such a great vegetable?

Turns out that most people overcook them and, as Russ Parsons describes, they are "high in chemical compounds that produce hydrogen sulfide when exposed to heat for a sufficient amount of time." What's so bad about hydrogen sulfide? Wikipedia responds: "Hydrogen sulfide is the principal odor of untreated sewage and is one of several unpleasant smelling sulfur-containing components of flatulence." Hmm, so now I see the potential downside of brussels sprouts...

But! If you cook them correctly, they will be a delicious side to your Thanksgiving meal. I riffed on this recipe for brussels sprouts lardons, also imparting some wisdom from Parsons on how best not to produce excess hydrogen sulfide. P.S. "Lardons" refers to the pancetta in the recipe (although actually it is supposed to be straight-up fat) used to flavor the brussels sprouts.

Brussels Sprouts Lardons with Cherries and Walnuts

1 lb brussels sprouts, halved and with small cut down the middle of stalk
1/2 c dried cherries
1/4 c chopped walnuts
2 oz pancetta (or bacon), cubed
1/2 c low-sodium vegetable stock
Salt and pepper to taste
1 1/2 Tbsp olive oil

1. Heat olive oil in large saucepan over medium heat, then add pancetta. Allow to cook until browned and crisp, then turn off heat and remove pancetta only (keeping the leftover oil and fat in the pan).
2. Reheat pan over medium heat and add brussels sprout halves, stalk-side down. Cook for 8-10 minutes, then add stock to pan and let simmer for 10-15 minutes, or until stalk has become slightly tender.
3. Then toss sprouts around for a few more minutes and add cherries, walnuts and pancetta. Cook until all components have evenly been heated, and the cherries have absorbed some liquid.
4. Salt and pepper to taste, then serve!

What a simple recipe, and the components went together really well--the earthiness of the sprouts and the saltiness of the pancetta, along with the sweet-tart cherries and crunchy walnuts for texture. I also enjoyed this method of cooking brussels sprouts, as a good alternative to my usual roasting method.

Next up: Another festive dish!