A homemade sour cherry ice cream on an egg-custard base, blended with a sweet-sour sour cherry sauce. Carrying the freshness of sour cherry, this creamy cold dessert is a favorite flavor of hot summer days and afternoon tables.
Heat the milk and half of the sugar without boiling; whisk the egg yolks with the remaining sugar, gradually add the hot milk, and cook the mixture over low heat until it coats the back of a spoon.
Cook the sour cherries with sugar and lemon juice over low heat until the fruit softens and slightly thickens; purée some of it and leave some in pieces.
Chill the custard mixture and the sour cherry sauce separately in the refrigerator for at least three hours.
Add the cream to the cooled custard mixture and transfer to an ice cream maker; in the last few minutes drizzle in the sour cherry sauce and mix lightly, then leave in the freezer to firm up.
Important: cool the cherry sauce thoroughly before adding it to the ice cream, otherwise the mixture may become watery and crystallize. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a closed container for ten days.
If you drizzle some of the sour cherry sauce over the ice cream before it's fully frozen and gently swirl it with a fork, you'll get a nice sour cherry pattern.
Admin DadaGastro · verified in test kitchenBekletme süresini kısalttım, yine de güzel açıldı. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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