Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 4 egg yolks
- 1/4 cup amaretto liqueur
- 1 cup pitted and chopped fresh cherries
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the amaretto liqueur. Let the mixture cool to room temperature.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. During the last few minutes of churning, add in the chopped cherries.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 4 hours or overnight
Temperature:
Medium heat
Serving size:
Makes about 1 quart (4 cups) of ice cream
Nutritional information:
Per 1/2 cup serving:
- Calories: 310
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 140mg
- Sodium: 120mg
- Carbohydrates: 26g
- Fiber: 0g
- Sugar: 25g
- Protein: 3g
Substitutions for ingredients:
- Instead of amaretto liqueur, you can use almond extract or another flavored liqueur.
- You can use frozen cherries instead of fresh, but make sure to thaw them and drain any excess liquid before adding to the ice cream mixture.
Variations:
- Add in some chopped dark chocolate or chocolate chips for a cherry chocolate amaretto ice cream.
- Swap out the cherries for another fruit, such as strawberries or raspberries.
Tips and tricks:
- Make sure to temper the egg yolks slowly to prevent them from curdling in the hot cream mixture.
- Chill the ice cream mixture in the refrigerator before churning to help it freeze faster and prevent ice crystals from forming.
- For a softer ice cream, serve immediately after churning. For a firmer ice cream, freeze for several hours or overnight.
Storage instructions:
Store the ice cream in a freezer-safe container with a lid. It will keep for up to 2 weeks in the freezer.
Reheating instructions:
N/A
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh cherries or a drizzle of amaretto liqueur.
Garnishes:
Fresh cherries, chopped nuts, whipped cream, chocolate shavings
Pairings:
This ice cream pairs well with a glass of amaretto liqueur or a cup of coffee.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the ice cream mixture is too thin, cook it for a few more minutes until it thickens.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
N/A
Flavor profiles:
Sweet, creamy, nutty, fruity
Serving suggestions:
Serve as a dessert after dinner or as a sweet treat on a hot summer day.
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