Monday, July 11, 2011
Cherry Ice Cream
I was absolutely sure that my ice cream making days were over. But, I found out that July is actually National Ice Cream Month. Obviously, I had to do something to celebrate it. Plus, I saw this creamy, dreamy bowlful of Cherry Chocolate Chip Ice Cream that Katrina of Baking and Boys had created on her blog. The picture alone made me want to make it. I was even more overjoyed to find that the recipe didn't require any egg yolks, so it could be adapted to my skim-milk versions. To top things off, it just so happened that cherries would be on sale at the grocery store the very next day. Well, with all the stars lining up like that, how could I not make this ice cream.
So, I ran to the store, bought more milk, and got some luscious looking bright red cherries. I used skim milk and fat-free yogurt in place of the whole milk and cream. As a note, it will come out icier this way, so if you like a creamier version, you can make it the other way. In addition, I threw in some chopped cherries since I love having pieces of fruit in my ice cream.
The ice cream came together really easily. The longest part of it is spent pitting the cherries (for those of us poor souls without a cherry pitter). Still, it's all worth it when you see that gorgeous pink ice cream churning away in your machine. I also followed Katrina's instructions and added some melted chocolate during the last five minutes.
Ahhh, life is indeed a bowlful of cherries, or, in this case, a bowlful of Cherry Ice Cream. Happy National Ice Cream Month!!!
Cherry Ice Cream (adapted from Katrina of Baking and Boys)
12 oz. (1 1/2 cups) ripe sweet cherries, pitted
2 c. skim milk
1/2 c. fat-free plain yogurt
1/2 c. sugar
a few drops of red food coloring
Put cherries, 1 3/4 c. milk, sugar, and salt into a medium sized saucepan over medium heat until the mixture is just barely forming bubbles around the edge. Reduce the heat to low and let sit for 15 min. Pour the mixture into a blender and puree, being careful since the liquid is hot. Strain the mixture through a fine mesh strainer into a medium sized bowl and discard the remaining bits.
Stir in the remaining 1/4 c. milk and 1/2 c. yogurt. Chill the mixture in the fridge for at least 1 hour. Pour mixture into bowl of ice cream maker and churn according to manufacturer's instructions, 20-25 min. In the last five minutes of churning, add the chopped cherries and drizzle in some melted chocolate. Put the ice cream in an airtight container and freeze for a few hours.
Makes 1 quart
This recipe is linked to:
My Meatless Mondays
Melt in Your Mouth Monday
A Marvelous Mess
Tuesday Night Supper Club
A Little Birdie Told Me
Hearth n' Soul Hop
Tempt My Tummy Tuesday
Cast Party Wednesday
These Chicks Cooked
Made it on Monday
Recipes I Can't Wait to Try