Ice cream and chilled desserts
The milk base for this ice cream cooks quickly in a pressure cooker, saving the usual wait over the stove. Sour cherries and cream are added after the base has cooled completely.
Put the milk, sugar, and starch in the pressure cooker and stir.
Close the lid and cook for 8 minutes once the cooker reaches pressure.
Release the pressure. Gradually add the egg yolks while stirring, then cook over low heat for 5 more minutes.
Let the mixture cool, then freeze it for 240 minutes.
Fold in the whipped cream and sour cherries, then freeze for another 120 minutes.
Add the egg yolks gradually to the hot milk base while stirring, or they will curdle and form lumps. Allergens: contains dairy and egg.
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