Ice cream and chilled desserts
This homemade ice cream has a custard base made with egg yolks, swirled with tart-sweet sour cherry sauce. The creamy, refreshing frozen dessert brings the bright flavor of sour cherries to warm summer days and afternoon gatherings.
Heat the milk with half the sugar without bringing it to a boil. Whisk the egg yolks with the remaining sugar, then gradually whisk in the hot milk. Cook over low heat, stirring, until the mixture coats the back of a spoon.
Cook the sour cherries with the sugar and lemon juice over low heat until the fruit softens and the sauce thickens slightly. Puree some of the cherries, leaving the rest in pieces.
Chill the custard mixture and sour cherry sauce separately in the refrigerator for at least 3 hours.
Stir the cream into the chilled custard and churn it in an ice cream maker. In the last few minutes, drizzle in the sour cherry sauce and stir gently to create a swirl. Transfer to the freezer to firm up.
Cool the sour cherry sauce thoroughly before adding it to the ice cream; otherwise, the mixture may become watery and form ice crystals. Allergen: contains milk and dairy products, and egg. Store in a covered container in the freezer for up to 10 days.
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