Yes. The title is correct. I know….
I made an impulse buy on Macy’s Clearance two weeks ago. An ice cream maker. A simple pretty little red ice cream maker. I have never made ice cream before but always wanted to, and thought to myself… why not?! About 3 days after ordering the little gadget, I got my weekly subscription to Bon Appetit Magazine, and their feature of the month was ICE CREAM. It was obviously fate.
This recipe is not my own, but it came out superbly. I wanted to share it with you, as the step by step I have composed does make the directions a little easier to follow. One thing I learned; follow your ice cream maker’s instructions on how long to chill the custard. I did what the magazine told me, and it was not enough. I figure your specific ice cream maker knows best.
1 1/2 cups heavy cream
1 cup whole milk
1/4 cup sugar
pinch of kosher salt
1 vanilla bean or 1 2tsp vanilla extract
5 large egg yolks
1/4 cup sugar
1 1/2 cups halved and pitted cherries
2 tbs sugar
1 tbs water
1 tbs Bourbon
First thing is first! Read your ice cream maker instructions. Mine required the bowl be placed in the freezer between 12-24 hours. It would be a shame to start this ice cream and realize you can’t make it because your bowl is not cold.
Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan.
For the vanilla flavor you can use a vanilla bean or vanilla extract. I recommend a bean, but just like I encountered, it was harder to find than expected. My local store was out when I went and I opted for the extract. If using a bean, split vanilla bean lengthwise and scrape in seeds; add pod. If you are using extract, simply pour in 2 tsps vanilla extract.
Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. Cover; let sit 30 minutes.
Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes.
Once the cream mixture has cooled to room temperature, gradually whisk in 1/2 cup of it to temper the eggs.
Once incorporated, gently pour in yolk mixture to the rest of the cream mixture and whisk till incorporated. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Or, if your ice cream maker is like mine, strain custard and place in the fridge for 3 or so hours until your custard is completely chilled.
Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8–10 minutes.
Remove from heat and stir in 1 tablespoon bourbon; let cool in fridge along with ice cream.
Process custard in an ice cream maker according to manufacturer’s instructions.
Fold in cherry mixture just before transferring to freezer.
Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
Scoop. Eat. Enjoy.