black cherry ice cream

How To Make black cherry ice cream

• 1

  Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
• 2

  Preheat oven to 350ºF while cherries are macerating.
• 3

  Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
• 4

  Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
• 5

  Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
• 6

  Remove from the heat and increase the temperature back to 350ºF.
• 7

  While the oven is getting warmer, toss the cherries around.
• 8

  When it’s back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
• 9

  When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
• 10

  Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
• 11

  Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
• 12

  To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
• 13

  Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
• 14

  Coarsely chop the reserved cherries and add to the mixture; stir to blend.
• 15

  Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
• 16

  Transfer to the freezer until hard, about 6 to 8 hours.
• 17

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/8Y4zMT_E8hk
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