Today it is Easter Sunday, which very often is celebrate with a big Easter lunch with friends and family. As dessert for such an Easter lunch you could serve cherry ice cream.
If you think why cherry ice cream, when is has a very simple explanation, as I still had some cherry sauce left from Christmas. And here in Denmark we say, the Christmas lasts until Easter, so this is an excellent occasion for using the remaining Christmas ingredients for Easter eating.
It is important that you do not add the cherry sauce to the ice cream base before, as this will give a drop in pH, which when the milk is heated will curdle the milk. Therefore my first attempt on making cherry ice cream ended up in the kitchen drain !!! The cherry sauce did not taste acdic, when I taste it prior to adding to the milk base, before heating, but apparantly the cherry sauce was more acidic than expected by me.
Cherry ice cream:
- 630 g whole milk, 3-3.5% fat
- 39 g skimmed milk powder
- 96 g sugar
- 32 g glucose syrup as powder
- 6 g ice cream stabiliser
- 1 vanilla pod - only the vanilla corn
- 200 g cherry sauce - blended.
- Dry-mix all the powder ingredients. Pout them into the milk, as the milk is whipped.
- Pour the milk base into the a cooking pot.
- Heat the ice cream mix over medium heat until hot, but not boiling.
- Pour the ice cream mix into a plastic container with a lid on.
- Cool down the ice cream mix in the refrigerator, let the mix stand for minimum 4 hours or night over.
- Add in the blended cherry sauce.
- Whip the ice cream mix prior to freezing it.
- Pour the mix into the ice cream machine and freeze it into ice cream, which takes around 30-40 minutes.
- Store the ice cream in the freezer.
- Serve and enjoy.
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