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If you would like a smooth ice cream blanch the cherries in boiled water for 60 second then the skins will come off the cherries easily but if you want the icecream to have lumps keep the skins on the Cherries.Next puree the fruit in a jug using a hand blender and put to one side. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks and sugar. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning. You need to bring this almost to the boil but not quite. This ensures the egg is cooked into the mixture and the sugar has all dissolved. Pour into a cold jug and leave to cool down. When cool mix in the fruit puree and put the mix in your Ice Cream Maker, following the manufacturer's recipe timing. Alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals.
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