Our sour cherries are ready. I love those things! (Not just me, but every bird in a 5 mile radius….I have to be quick to get what I want as the birds are thick in the trees.)
Not only are the sour cherries good for pies; but sour cherry juice is good also. I boil the juice down until it is a thick as I can get it. Then I bottle it up waiting for the time I make Sour Cherry Ice Cream!!!
This ice cream definitely has a tart cherry flavor, not a sweet cherry, not a maraschino cherry. It’s got depth of flavor and cherry pucker to it. Some people will not like it at first then ask the next year if you will make it again. 🙂
Here is my recipe:
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup of sugar
1/4 cup instant vanilla pudding
3/4 cup cherry juice (you can also find cherry juice concentrate in the grocery stores)
2 tsp vanilla
Combine the cream and milk in a large bowl
Add the sugar and instant vanilla pudding. Beat until no lumps remain.
Add in the cherry juice and the vanilla.
THE SECRET —- Refrigerate the ice cream base for at least two hours, or up to overnight.
THEN Freeze in an ice cream maker.
When the machine finishes, scrape the ice cream into a one quart container and place in the freezer for at least 4 hours to ripen and finish hardening.
Yield: 1 quart
Yumm!
Hope you enjoy!
Linda
Life on a Colorado Farm 