Cherry Orchard Ice Cream| Christy Rost
- 2 cups heavy cream
- 1 1/4 cups whole milk
- 2 egg yolks
- 1/2 cup sugar
- 1 1/2 tablespoons vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh cherries, pitted and coarsely chopped
Before making ice cream, place ice cream freezer bowl in freezer 6 to 24 hours, according to manufacturer's instructions.
In a large saucepan, heat cream and milk over medium heat until scalded; remove from heat. In a medium mixing bowl, beat egg yolks and sugar until mixture is thick and pale in color.
Whisk a little of the hot cream mixture into the egg mixture. Pour half of the remaining hot cream mixture, a little at a time, into the egg mixture, whisking to prevent eggs from curdling. Pour egg mixture back into saucepan, add vanilla and almond extract, and cook over low heat, stirring constantly, until custard coats the back of a spoon, about 3 to 4 minutes.
Pour custard mixture into a mixing bowl or large glass measuring cup, cover, and chill several hours until cold. Just before making ice cream, coarsely chop cherries and stir into cold custard.
When freezer bowl has frozen, pour cold custard into freezer bowl, place on ice cream machine, and process according to manufacturer's directions. Allow ice cream to mix 20 to 30 minutes for soft ice cream. For firmer ice cream, transfer ice cream to an airtight container and place in freezer several hours.
Recipe makes 1 ½ quarts.