Cherry Almond Ice Cream 54 MARKETPLACEcontracosta.com August 2016 This recipe comes from the food blog, bakingperfection.com. Bakingperfection.com is written by Dale McCoy, an experienced baker and resident of El Sobrante. Chef’s featuring Dale McCoy This is the perfect ice cream. Great toasty almond flavor and studded with cherries throughout, great for those hot August days/nights. Washington cherries are still in their peak season so you can get your hands on some at good prices and they’ll taste amazing. This recipe does require an ice cream maker, if you don’t have one you can find reasonably priced ones in stores and of course online. This is my favorite homemade ice cream, I hope you love it as much as I do! WhAt you’ll need: For The Cherries • 2 1/4 cups – sugar • 1 1/2 cups – water • 2 cups – whole fresh cherries For Ice Cream Base • 3/4 cup – toasted sliced almonds • 3/4 cup – sugar • 2 cups – heavy cream • 1 cup – milk • 1/4 teaspoon – salt • 5 large egg yolks dIReCtIonS : In a saucepan over medium-high heat, combine the 2 1/4 cups sugar and water and bring to a boil. Add the cherries and reduce heat to maintain a simmer. Cook cherries until they are soft and cooked through, about 5 minutes. Remove cherries from heat and let cool completely in the syrup. Once cool, drain the cherries. Squeeze out the pits and chop into quarters. Store in the fridge until your ready to churn the ice cream. To toast the almond slices, put in a skillet over medium heat and cook until fragrant and just slightly brown in appearance. Combine the toasted nuts and the 3/4 cup sugar in a food processor . Pulse until the mixture is finely ground. Be careful not to over grind the mixture. In a saucepan, combine the almond sugar mixture, cream, milk and salt. Heat the mixture over medium high heat until it just start to simmer around the edges. Cover the pan and let the mixture sit for 25 minutes. In a small bowl, whisk the egg yolk just to break them up. Put the cream mixture over medium high heat again. Once it’s at a simmer reduce heat to medium. While whisking the eggs, add a small amount of the cream to them. Do this a few times to bring the yolks up to a higher temperature. This is called tempering the egg yolks. Pour the tempered egg yolks into the the cream mixture. Stir constantly until mixture in thickened and coats the back of a spatula. When you run your finger across the spatula, the mixture should hold a clear path. Strain the mixture through a fine strainer into a bowl set of an ice bath. Stir to help cool down the mixture. When the mixture has cooled, wrap with plastic wrap and stick in the fridge for a minimum of 2 hours but preferably overnight. When ready, churn the ice cream according to your ice cream maker instructions.
Contra Costa Marketplace - Aug 2016
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