by Naked Beet
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A&M's Testing Notes:
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1 1/2 ounce
cream cheese
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1 tablespoon
+1 teaspoon cornstarch
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1 3/4 cup
heavy cream
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1 1/2 cup
2% milk
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1/2 cup
sugar
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1 1/2 tablespoon
light corn syrup
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(1) 24 oz ounces
jar of pitted sour cherries, juice drained and reserved
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1/4 cup
reserved sour cherry juice
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1/8 teaspoon
salt
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1 teaspoon
almond extract
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3/4 tablespoons
kirsch
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2-3 tablespoons
chocolate curls
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Drain the cherries from the jar, reserving the liquid. Cut 3/4 of the cherries in half and refrigerate until you continue with the recipe. Place the cream cheese in a small bowl and mash with a fork, set aside. Mix the cornstarch and 2 tablespoons of half and half (your mixed milk and cream) and set aside.
Ask the hotline about this step!In a large pot, mix the rest of the milk and cream with the corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for about 4 minutes. Remove from heat, stir in the cornstarch mixture and bring this back to a boil. Cook for an additional minute, stirring constantly until the mixture thickens slightly.
Ask the hotline about this step!Add the milk mixture to the cream cheese, whisking to incorporate. Add salt, almond extract and 1/4 cup of reserved cherry juice. Let the mixture cool completely over an ice bath or at room temperature. Refrigerate the cooled mixture for at least 4 hours or overnight. While you might be impatient to just put the ice cream into the machine right away, chilling it completely will keep the ice cream from crystallizing (that weird chalky texture) while it’s churning in the machine.
Ask the hotline about this step!Using a fine mesh strainer, pour the liquid through the strainer. Any cream cheese or solids that haven’t been blended well will remain out and help make your ice cream smooth and creamy. Add the kirsch brandy to the liquid ice cream before pouring into your ice cream maker. Once in the ice cream machine, you can either add the chocolate and sour cherries while it’s mixing, or toward the end.
Ask the hotline about this step!To keep the ice cream fresh, I line a glass pyrex container, top and bottom with saran wrap and keep it covered in the freezer. Once you’re ready to serve the ice cream, let it soften at room temperature for about 2 minutes. You’ll know “it’s ready” when you can scoop easily.
Ask the hotline about this step!Hey!!!! That's wonderful, so happy to hear your guests liked it. Actually, the alcohol idea is all David Leibowitz, but I thought using kirsch specifically would be right for the sour cherries. So glad the fresh/cooked worked perfectly for you.
Gorgeous recipe! WIll try making it with fresh sour cherries--do you think that would require more sweetener?
glutton, the sour cherry jar was not in syrup, so that helped keep the sugar low. I would think a tad more sugar if you were using fresh (maybe 3/4 cup?) or you could try to mimic the jar cherries by cooking them down a bit with sugar to get some of the syrup, which might help distribute the cherry flavor throughout the ice cream, otherwise, it might just be vanilla dappled with some fresh fruit....? I'd be curious to know what works for you. I haven't seen fresh sour cherries yet in my Greek markets, soon though, I hope.
This recipe looks great! I, too, have a fondness for Jeni's ice cream and prefer to make recipes without eggs. Her base is an excellent starting point for many flavors but I have yet to make a sour cherry version. I will definitely give this a try.
Ever since I saw Jeni's eggless base, that's the way I make all my ice creams now. I find the flavors to be purer and more intense. I do vary the extract flavors and sugar levels depending on which flavor I'm making.
Fri at 7:10 PDT, two hours away from the deadline - keep coming back to you - beautiful! Thumbs up!
Thanks Liz. ; )
Yah! I've been hoping for a recipe like this too! I can't wait to make it.
I hope you like it!
This is the cherry gelato I have been waiting for. Can I make it with another kind of cherry, though? I'd prefer to use fresh and it's hard to find fresh sour cherries in Southern CA. Thumbs up! ps I'm thinking Rainer cherries...
Liz, I don't see why not! I'm a sour cherry nut, but sweet cherries would work just as well, would be like a real Ben and Jerry's and you can big it up with larger chunks of chocolate.
I LOVE this, and also share your egg aversion when making ice cream. Saved the recipe and will let you know when I try!
lapadia, I'd love your feedback.
Thanks Sagegreen! If you end up trying it out, let me know how it works out for you.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Hi Naked Beet - I made this wonderful gelato yesterday for a BBQ we were going to last night. It was just great and got many compliments! I wanted to use fresh cherries too, since I have so many right now, and all that's available fresh in my area (that I know of) are sweet ones. I took your advice and cooked them on the stove first to create some juice, but didn't have enough juice and so took about 1/4 cup of the softened cherries and threw in the blender and then through a strainer to get rid of the skin and threw that into the gelato base too. The rest of the halved cherries I added to the base about 10 minutes before it was ready in the ice cream maker. Note: I couldn't believe the difference the kirsch made on both flavor and texture!!! I'll be adding some alcohol at the end of many of my ice creams now. Thanks for the tastey recipe and that wonderful tip!