Black Cherry Ice Cream

In a medium saucepan, place the cherries and 1/3 cup of sugar, mixing thoroughly until the cherries are completely coated. Let sit for 15-20 minutes before cooking to juice up the mixture.

While the cherries are juicing, beat the eggs & remaining 1/3 cup sugar in a deep bowl with a hand blender until completely blended and set aside.

Over medium heat, cook the cherries until a somewhat thickened syrup is formed (6-8 minutes), stirring occasionally.

After the cherries have been cooked, place them in a strainer over a bowl, reserving the syrup. Place the cherries in a small bowl and refrigerate, saving the syrup for the next step.

In the medium saucepan, add the cherry syrup, milk, cream, salt, vanilla and cherry extract. Mix until all is blended and cook, stirring constantly, over medium heat until almost boiling, then turn the heat to low.

To the bowl of mixed eggs, slowly add three ladles of the hot cream mixture (one at a time), stirring the eggs constantly with a whisk.

Transfer the cream/egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (about 170 degrees).

Using a strainer to remove any lumps, strain the mixture into a medium bowl. Put a piece of plastic wrap directly onto the top of the mixture to prevent a skin from forming. Place in the refrigerator overnight or for at least 4-6 hours (best overnight).

Prepare your ice cream maker for use. Mix the bowl of chilled cherries into the cream mixture, stirring until smooth, and pour into the ice cream maker. Churn for 15-20 minutes.

When finished, pour the ice cream into an airtight container and place in the freezer for at least 2 hours before serving.

Lick all of the bowls and utensils before washing. 🙂