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Cherry Ice Cream

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Servings: 7 cups
Ingredients Instructions

Ingredients
  

Cherry Flavor
  • 2 ½ cups Pitted fresh or frozen sweet cherries (=340 g)
  • ¼ cup Cherry Bay Orchard 100% Tart Montmorency Cherry Concentrate (=82 g )
  • 1/8 tsp Nielson Massey Pure Almond Extract
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later )

Instructions
 

Cherry Flavor
  1. Pit cherries. Put in blender.
  2. Add other Cherry Flavor ingredients. Chop coarsely in blender on lowest setting.
  3. Use strainer and rubber spatula to separate cherry juice from pulp. Reserve cherry pulp for later.
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender. Add strained Cherry Flavor ingredients but not cherry pulp. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
  4. Add cherry pulp to ice cream freezer during last minute of freezing.