Cherry Icecream

[cookie1]

Cherry Icecream:
Lots:
Ingredients:
300g packet frozen cherries, thawed
165g caster sugar
1 tablespoon lemon juice
500ml pouring cream
250ml milk
2 tablespoons liquid glucose
6 egg yolks
1 teaspoon vanilla extract
1 lemon zested
about 1 tablespoon booze, I used cherry brandy, but you could vary it.


Preparation:
Combine cherries, 55g sugar and juice in a small pan over low heat. Stir until sugar dissolves and simmer for 3 minutes. I didn't use the TMX as I didn't want to break the cherries up. Cool.

Combine cream, milk and glucose in bowl and heat at 90⁰ on speed 1 until the temperature is reached. Set aside.

Put egg yolks,110g sugar into bowl and mix 20 seconds on speed 3. Reduce to speed 2 and carefully pour cream mixture into the yolk mixture while blades are rotating. Cook until mixture is fairly thick at 90⁰. (mine didn't actually thicken up very much.)
Leave to cool for a few minutes and then add in vanilla, zest, alcohol and the cooled cherry mixture. I took mine out of the bowl to do this.
At this point it is ready to be churned in the icecream maker.
As I don't have one I froze it until it was sort of firm and then used a hand beater to mix it as I didn't want to break up the cherries. I did this 2 more times.


Photos:


Tips/Hints:
I took this from the Masterchef magazine Issue 4. I have adapted it to the Thermomix. I found the custard didn't really thicken much for me so when I felt the yolks were cooked I stopped. It has a lovely taste and doesn't set rock hard.

members' comments

JD - This is a lovely ice-cream.  You get that whiff of alcohol as you open the lid but it doesn't taste too alcoholly (?).  I was able to skip the first step by using sweet canned cherries (not the sour variety) and only added the cherries after the last whipping. I used 1 tblspn cognac mixed with 1 tblspn cherry juice as the alcohol component.
Mine has set quite hard Cookie but like most ice-creams, I will leave it out for a few minutes before serving.
Makes more than most recipes I have done.

[achookwoman]

Thanks Cookie,  this looks really nice.  Thanks for converting.   I think when I make it I might stir the cherries in at the end , as I will put it in the Ice cream maker.

[judydawn]

Thanks Chookie, I was thinking I could use a can of cherries (don't know how much of the juice though) which means skipping the first step and adding it at the very end when it goes into the freezer for it's final set. That way I'd be able to do all the churning in the TMX.  I haven't got cherry brandy, only ordinary or cognac so a bit of the juice added to either of those could resemble cherry brandy I am hoping. Now to find the liquid glucose.

[cookie1]

Judy I only used cherry brandy as I saw it in the cupboard. I think any alcohol would do. I like your idea of juice and alcohol though.

[achookwoman]

JD,  you should be able to get liquid Glucose at the super market.

[judydawn]

Thanks Chookie

[CreamPuff63]

yep, at the local supermarket or nearby health shop. is a common item i think.
I hope that the local supermarket will stock rapadura sugar soon too, as from the local health shop the cost is prohibitive. i love my sugar, and am becoming aware that it is a toxin that i should be cutting down on as a result of this forum. I( had to spell check rapture sugar to rapadura...just one compromise I'm sure...)

[judydawn]

Found the liquid glucose, dug out the cognac from the back of the wine cupboard and it is now in the freezer. Doubt if I will get a taste today as I have all the whipping stages to get through first.  That's the only downside of making ice-cream, we have to be patient. 

[judydawn]

This is a lovely ice-cream.  You get that whiff of alcohol as you open the lid but it doesn't taste too alcoholly (?).  I was able to skip the first step by using sweet canned cherries (not the sour variety) and only added the cherries after the last whipping. I used 1 tblspn cognac mixed with 1 tblspn cherry juice as the alcohol component.
Mine has set quite hard Cookie but like most ice-creams, I will leave it out for a few minutes before serving.
Makes more than most recipes I have done.

[cookie1]

Glad you like it.

[achookwoman]

Judy, you need to add more alcohol to stop it freezing hard.   Instead of a whiff it should knock you off your feet.

[judydawn]

So you reckon I should have put a few glugs in Chookie 

[Thermomixer]

Good one cookie1.  Sure looks good.  Thanks for converting