Cherry ice cream
Cherry ice cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 259 calories, 2g of protein, and 20g of fat each. For 56 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 20 people were impressed by this recipe. Summer will be even more special with this recipe. It works best as a side dish, and is done in roughly 6 hours. A mixture of lemon juice, milk, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Overall, this recipe earns a not so amazing spoonacular score of 13%. Users who liked this recipe also liked Cherry Cheesecake Ice Cream Best Lick! 2008 Ice Cream Contes, 10 Pound Cherry Challenge: Cherry Chocolate Chip Ice Cream, and Cherry-Vanilla Bean Ice Cream with Cherry Sauce.
Servings: 8
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Ingredients:
1 ½ cups pitted cherries (from about ¾ lb cherries)
1 tsp corn starch
1 ¾ cups cream
1 tsp lemon juice
¾ cup milk
1 pinch salt
½ cup sugar
Equipment:
sauce pan
blender
bowl
ice cream machine
Cooking instruction summary:
<ol><li>Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat and let sit for about 15 minutes. Remove from heat.</li><li>Pour mixture into a blender, and carefully pure ( because of the hot liquid).</li><li>Put mixture into a large bowl and stir in the remaining cup of cream. Chill for several hours in the refrigerator until completely cold.</li><li>Stir in cornstarch, lemon juice and Amaretto.</li><li>Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.</li><li>Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.</li></ol>
Step by step:
1. Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan.
2. Heat on medium heat until the mixture is steamy, then lower the heat and let sit for about 15 minutes.
3. Remove from heat.
4. Pour mixture into a blender, and carefully pure ( because of the hot liquid).Put mixture into a large bowl and stir in the remaining cup of cream. Chill for several hours in the refrigerator until completely cold.Stir in cornstarch, lemon juice and Amaretto.
5. Pour the mixture into an ice cream machine and churn until frozen.
6. Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
