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Cardamom Cherry Ice Cream

This ice cream is made in two stages. Make the Cherry Puree. Then make the Cardamom ice cream. Layer and swirl them together after freezing the cardamom ice cream.
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Servings: 5 cups
Ingredients Instructions

Ingredients
  

Cherry Puree
  • 1 ½ cup Whole fresh or frozen pitted cherries (=200 g)
  • 2 Tbs Cherry Bay Orchard 100% Tart Montmorency Cherry Concentrate (=41 g )
Cardamom Flavoring
  • 1 tsp Cardamom Extract (=4.3 g)
  • 1/8 tsp Ground Cardamom
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later )

Instructions
 

Cherry Puree
  1. Put pitted cherries and Montmorency Cherry Concentrate in blender. Chop coarsely in blender on lowest setting.
  2. Use strainer and rubber spatula to separate cherry juice from pulp. Set pulp aside.
Cardamom Flavoring
  1. Measure the cardamom flavoring ingredients
Ice Cream Base Mix
  1. Pour the strained cherry juice (but not pulp) and all of the cardamom flavoring ingredients into a blender. Add all of the ice cream base mix ingredients except whipping cream to blender.
  2. Blend on High for 1 minute.
  3. Add whipping cream. Blend on Medium setting for 30 seconds.
  4. Freeze in ice cream machine.
Combine
  1. After the Cardamom Ice Cream is frozen, pour it and the Cherry Puree pulp in alternating layers into a container. Swirl slightly with a knife.