Sour Cherry Ice Cream
1⅔ cups fresh sour cherries or frozen
¼ cup sugar
1⅔ cups heavy cream
14 oz condensed cream
1 tbsp Drizzle
½ tsp Vanilla paste or 1 tsp vanilla extract
Instructions
Active Time: 1 Hour
Full Time: 5 Hours
Preheat the oven to 350 F.
Take the pits out of the sour cherries (if using frozen cherries skip this step, as most likely they are frozen without pits).
Transfer the pitted sour cherries to a baking tray lined with parchment paper. Sprinkle sugar over them and roast for about 15 minutes or till slightly caramelized. When they're ready, take them out and let them cool before adding them to the whipped cream mixture.
While the cherries are roasting, whip the heavy cream. If you using a hand mixer or stand mixer stop whipping while still fluffy but not yet firm. Then finish whipping by hand.
Add the condensed milk and vanilla to the whipped cream and gently fold. Add caramelized cherries (once cool) to mixture.
Transfer the mixture to a parchment paper-lined bread pan or any freezer safe container.
Freeze for at least four hours. When ready serve with an ice cream scoop or slice it using a hot knife and top with Drizzle. Enjoy!
