There is something so special about making your own ice cream. Besides knowing what’s in it, there’s something essentially artisanal about the process. Who makes ice cream? (Lots of people, actually. There are tons of reasonably-priced ice cream makers available online and in department stores.) I make this version with any in-season fruit. I’ve used peaches, blackberries, strawberries and cherries. They’re all delicious. You can also make some optional additions just before putting the mixture in your ice cream maker — maybe a tablespoon or so of kirsch or amaretto. Or, as in this recipe, a half cup of dark chocolate shards. Remember to allow for time to chill the ice cream base, overnight if possible.
- Fruit Mixture
- 2 cups peeled, pitted, roughly chopped cherries
- 1/4 cup sugar
- 1/8 cup light corn syrup
- Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 3 tsp vanilla extract
- 2 large eggs
- 1/8 tsp salt
- Optional - 1/2 cup finely chopped dark chocolate
For fruit mixture, combine the chopped fruit, sugar and corn syrup in a medium sized pan and heat just until the sugar melts, about 3 to 5 minutes. You may want to add more or less sugar, depending on the sweetness of the fruit. Set aside to cool.
For ice cream base, combine cream, milk, sugar and salt in a heavy saucepan. Heat mixture just to a boil and add vanilla extract.
Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking continuously. Return the mixture to the saucepan, stirring just until thickened, about 170 degrees. Do not let the mixture boil. Allow to cool for 30 minutes.
Pour the mixture through a strainer into a food processor. (Do this. There are always scrambly bits in the mixture.) Take about 3/4 of the fruit mixture out and blend very briefly with the egg and milk mixture. Place the contents of the food processor in a metal bowl, and add the remaining fruit mixture. Chill from 3-24 hours.
Follow your ice cream maker's instructions to make ice cream.
Transfer to a freezer-proof container. You can eat this ice cream right away -- it's delicious. But lots of folks recommend letting the ice cream harden off in the freezer for at least a few hours.