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

 

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:

  1. 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.
  2. Pour mixture into a blender, and carefully pure ( because of the hot liquid).
  3. Put mixture into a large bowl and stir in the remaining cup of cream. Chill for several hours in the refrigerator until completely cold.
  4. Stir in cornstarch, lemon juice and Amaretto.
  5. 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.
  6. Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

 

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.


Nutrition Information:

Quickview
259k Calories
2g Protein
20g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
259k
13%

Fat
20g
31%

  Saturated Fat
12g
78%

Carbohydrates
19g
6%

  Sugar
17g
19%

Cholesterol
73mg
25%

Sodium
34mg
2%

Get Enough Of These
Protein
2g
4%

Vitamin A
818IU
16%

Calcium
63mg
6%

Vitamin B2
0.11mg
6%

Phosphorus
57mg
6%

Vitamin D
0.66µg
4%

Vitamin E
0.59mg
4%

Potassium
127mg
4%

Vitamin B12
0.2µg
3%

Vitamin C
2mg
3%

Vitamin B5
0.27mg
3%

Magnesium
8mg
2%

Fiber
0.55g
2%

Vitamin K
2µg
2%

Vitamin B1
0.03mg
2%

Vitamin B6
0.03mg
2%

Selenium
1µg
2%

Zinc
0.22mg
1%

Copper
0.03mg
1%

Folate
4µg
1%

Manganese
0.02mg
1%

covered percent of daily need
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Related Videos:

{No Churn} Cherry Cheesecake Ice Cream

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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