Homemade cherry ice cream
Homemade cherry ice cream makes an easy, delicious treat, when you are not in Italy, where there is an artisan ice cream parlour around every corner.
There is no egg cream base in this cherry ice cream. All you need is double cream, milk, sugar and some preserved cherries. For nostalgic reasons, I always have one of the ridiculously expensive, white porcelain jars with their characteristic blue decorations from Fabbri in Bologna, but other brands or homemade cherry preserves will give the same result. And once you have the fruit ready, an ice cream dessert can be whipped up by hand in less than 10 minutes.
500 ml double cream
250 ml milk
60 g powdered sugar
200 g preserved cherries
Whisk the cream with powdered sugar for a few minutes to dissolve the sugar.
Blend cherries with the syrup, but leave a few cherries behind for decorations.
Stir half the blended cherries and the milk with the cream.
If you have got an electric ice cream machine, use it for 30 minutes to make the homemade cherry ice cream set.
Otherwise you can place the ice cream in the freezer, making sure to stir the cream thoroughly 3 times an hour for the first 2 hours in order to prevent it from crystallizing.
After 30 minutes in the electric ice cream machine (or 2 hours with intermittent stirring in the freezer), the rest of the blended cherries should be added. With some luck this will help form the strong red veins that characterize cherry ice cream.
Leave the cherry ice cream in the freezer until ready to serve with a pretty cherry on top.