Rum Cherry Ice Cream
Rich and creamy with chunks of rum-soaked Bing cherries swirled across a custard base, this Rum Cherry Ice Cream recipe is a adult twist on a classic.
scoops of rum cherry ice cream recipe in a bowl
I covet the arrival of contemporary cherries each year. Sweet and juicy, there’s nothing like a bowl of them, loved slowly beneath the sun on a warm summer time afternoon.
I cook dinner with them as a lot as I can earlier than the season ends: cherry clafoutis for dessert, compote for French toast and waffles, and of course: cherry ice cream. In my favourite adults-only version, I fold rum-soaked cherries appropriate into a prosperous and creamy vanilla custard base.
Rum Cherry Ice Cream is the excellent strategy to delight in a vintage summertime deal with in a decidedly adult way.
fresh bing cherries in a pot with sugar for ice cream
CUSTARD-BASED CHERRY ICE CREAM
The primary ice cream base recipe that I use to adapt most of my favourite flavors is Cook’s Illustrated’s Rich Vanilla Ice Cream. This recipe provides faded corn syrup to a cooked and chilled egg custard base. The corn syrup facilitates maintain the ice cream simple to scoop after freezing and cuts down at the icy mouthfeel that many home made recipes have.
I adjusted the milk/cream/corn syrup proportions of this base to deal with the fruit, juices, and liquor in my rum cherry ice cream recipe.
boozy ice cream in an ice cream compressor
CORN SYRUP VS. HIGH FRUCTOSE CORN SYRUP
The corn syrup you purchase within the baking aisle of the grocery shop differs enormously from excessive fructose corn syrup.
While similarly sweeteners are produced from corn starch, excessive fructose corn syrup converts a few of the glucose to fructose. Many corn syrup manufacturers (including Karo, that's a staple in my pantry) are completely glucose and don't include any fructose.
Want to learn extra concerning the meals science behind corn syrup? Check out “Corn Syrup vs. High Fructose Corn Syrup“ from Fine Cooking.
That said, all types of corn syrup are processed sweeteners. I do attempt to restrict processed meals as a lot as doubtless in my diet, but permit a few room for occasional indulgences akin to a bowl of this ice cream. If you hinder away from processed sweeteners entirely, this could now not be a appropriate ice cream recipe on your diet.
Bing cherry ice cream in a loaf pan after freezing
ADDING FRUIT TO HOMEMADE ICE CREAM
If you’ve ever tried so as to feature uncooked fruit to your ice cream base, you might’ve seen that the chunks of no matter you added, regardless of no matter if it’s strawberries, cherries, or melon, grow to be solid, icy, and hard to devour after freezing.
They’re a stark distinction from a velvety ice cream base!
The trick to avoiding here is to cook dinner or macerate your fruit to melt it and draw out the juices earlier than including them to the ice cream. With a good deal less liquid, the fruit will nonetheless freeze, but now not impossibly so.
For this recipe, I desire to simmer the Bing cherries with sugar to create a cherry syrup from the juices. After straining, I churn the syrup into the ice cream base for herbal shade and flavor. I then soak the cooked cherry solids in rum and fold them into the ice cream simply earlier than moving it from the ice cream maker to the freezer.
Since the cherries are similarly cooked down and soaked in alcohol, they don’t freeze to an ice cube-like consistency.
ice cream scoop of boozy cherry ice cream
BOOZY ICE CREAM
If rum isn’t your favourite liquor, others can definitely be substituted. Brandy or bourbon could be vintage pairings, kirsch could up the cherry ante, and chambord could deliver an underlying berry note. Boozy ice cream is somewhat extra inclined to melting, so it’s greatest to get pleasure from proper away after scooping.
But, let’s be real, with a bowl of Rum Cherry Ice Cream in entrance of you, are you truly going to wait that lengthy to dig in? I’m not!
rum cherry ice cream recipe
Rum Cherry Ice Cream
Rum soaked cherries make this ice cream an extra-special deal with for adults, but it's similarly delicious with the alcohol omitted. Serve on its own or with a drizzling of hot fudge!
Makes somewhat of over one quart of ice cream.
Print Pin Rate
Course: DessertCuisine: American
Prep Time: 8 hours 30 minutesCook Time: 1 hourTotal Time: 9 hours 30 minutesServings: 8 servingsCalories: 415Author: Amanda Biddle
Ingredients
US Customary - Metric
1 pound contemporary Bing cherries , pitted and halved
1/3 cup plus 2 tablespoons granulated sugar , divided
2-3 tablespoons darkish rum (depending on how distinguished you just like the rum flavor)
1 cup complete milk
2 cups heavy cream
1/2 cup faded corn syrup
1/4 teaspoon kosher salt
6 big egg yolks
1-1/2 teaspoons pure vanilla extract
Instructions
Combine cherries and 1/3 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, till cherries have started to melt and juices are a syrup-like consistency, about 8-10 minutes.
Strain syrup appropriate into a bowl and set aside. Place cherries in a separate bowl and stir in rum. Cool similarly syrup and rum-soaked cherries to room temperature, then refrigerate, covered, till well-chilled.
Stir collectively complete milk, heavy cream, faded corn syrup, and kosher salt in a heavy-bottomed saucepan. Cook over medium-low heat, stirring, till combination is regularly steaming and reads about 175 degrees. Remove from heat.
Whisk collectively egg yolks and remaining 2 tablespoons of granulated sugar in a medium bowl. Gradually whisk about one third of the nice and cozy milk into the yolks. Return yolk combination to the pot, stirring to combine. Cook over medium-low heat, stirring, till the custard is thick sufficient to coat the again of a spoon. Do now not boil.
Strain custard by way of a tremendous mesh sieve appropriate into a big bowl and stir in vanilla extract. Let stand at room temperature for about 10 minutes. Cover with plastic wrap and refrigerate till well-chilled, at the least four hours, preferably overnight.
When capable to churn, stir reserved cherry syrup into the custard. Freeze according to your ice cream maker's directions till a soft-serve consistency is reached, including reserved cherries (and any accumulated juices/rum) across the final four minutes of churning.
Transfer to a freezer secure container, hide with plastic wrap, and freeze till ice cream is agency and scoopable, at the least four hours.
FULL ARTICLE >>>>>>>>
scoops of rum cherry ice cream recipe in a bowl
I covet the arrival of contemporary cherries each year. Sweet and juicy, there’s nothing like a bowl of them, loved slowly beneath the sun on a warm summer time afternoon.
I cook dinner with them as a lot as I can earlier than the season ends: cherry clafoutis for dessert, compote for French toast and waffles, and of course: cherry ice cream. In my favourite adults-only version, I fold rum-soaked cherries appropriate into a prosperous and creamy vanilla custard base.
Rum Cherry Ice Cream is the excellent strategy to delight in a vintage summertime deal with in a decidedly adult way.
fresh bing cherries in a pot with sugar for ice cream
CUSTARD-BASED CHERRY ICE CREAM
The primary ice cream base recipe that I use to adapt most of my favourite flavors is Cook’s Illustrated’s Rich Vanilla Ice Cream. This recipe provides faded corn syrup to a cooked and chilled egg custard base. The corn syrup facilitates maintain the ice cream simple to scoop after freezing and cuts down at the icy mouthfeel that many home made recipes have.
I adjusted the milk/cream/corn syrup proportions of this base to deal with the fruit, juices, and liquor in my rum cherry ice cream recipe.
boozy ice cream in an ice cream compressor
CORN SYRUP VS. HIGH FRUCTOSE CORN SYRUP
The corn syrup you purchase within the baking aisle of the grocery shop differs enormously from excessive fructose corn syrup.
While similarly sweeteners are produced from corn starch, excessive fructose corn syrup converts a few of the glucose to fructose. Many corn syrup manufacturers (including Karo, that's a staple in my pantry) are completely glucose and don't include any fructose.
Want to learn extra concerning the meals science behind corn syrup? Check out “Corn Syrup vs. High Fructose Corn Syrup“ from Fine Cooking.
That said, all types of corn syrup are processed sweeteners. I do attempt to restrict processed meals as a lot as doubtless in my diet, but permit a few room for occasional indulgences akin to a bowl of this ice cream. If you hinder away from processed sweeteners entirely, this could now not be a appropriate ice cream recipe on your diet.
Bing cherry ice cream in a loaf pan after freezing
ADDING FRUIT TO HOMEMADE ICE CREAM
If you’ve ever tried so as to feature uncooked fruit to your ice cream base, you might’ve seen that the chunks of no matter you added, regardless of no matter if it’s strawberries, cherries, or melon, grow to be solid, icy, and hard to devour after freezing.
They’re a stark distinction from a velvety ice cream base!
The trick to avoiding here is to cook dinner or macerate your fruit to melt it and draw out the juices earlier than including them to the ice cream. With a good deal less liquid, the fruit will nonetheless freeze, but now not impossibly so.
For this recipe, I desire to simmer the Bing cherries with sugar to create a cherry syrup from the juices. After straining, I churn the syrup into the ice cream base for herbal shade and flavor. I then soak the cooked cherry solids in rum and fold them into the ice cream simply earlier than moving it from the ice cream maker to the freezer.
Since the cherries are similarly cooked down and soaked in alcohol, they don’t freeze to an ice cube-like consistency.
ice cream scoop of boozy cherry ice cream
BOOZY ICE CREAM
If rum isn’t your favourite liquor, others can definitely be substituted. Brandy or bourbon could be vintage pairings, kirsch could up the cherry ante, and chambord could deliver an underlying berry note. Boozy ice cream is somewhat extra inclined to melting, so it’s greatest to get pleasure from proper away after scooping.
But, let’s be real, with a bowl of Rum Cherry Ice Cream in entrance of you, are you truly going to wait that lengthy to dig in? I’m not!
rum cherry ice cream recipe
Rum Cherry Ice Cream
Rum soaked cherries make this ice cream an extra-special deal with for adults, but it's similarly delicious with the alcohol omitted. Serve on its own or with a drizzling of hot fudge!
Makes somewhat of over one quart of ice cream.
Print Pin Rate
Course: DessertCuisine: American
Prep Time: 8 hours 30 minutesCook Time: 1 hourTotal Time: 9 hours 30 minutesServings: 8 servingsCalories: 415Author: Amanda Biddle
Ingredients
US Customary - Metric
1 pound contemporary Bing cherries , pitted and halved
1/3 cup plus 2 tablespoons granulated sugar , divided
2-3 tablespoons darkish rum (depending on how distinguished you just like the rum flavor)
1 cup complete milk
2 cups heavy cream
1/2 cup faded corn syrup
1/4 teaspoon kosher salt
6 big egg yolks
1-1/2 teaspoons pure vanilla extract
Instructions
Combine cherries and 1/3 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, till cherries have started to melt and juices are a syrup-like consistency, about 8-10 minutes.
Strain syrup appropriate into a bowl and set aside. Place cherries in a separate bowl and stir in rum. Cool similarly syrup and rum-soaked cherries to room temperature, then refrigerate, covered, till well-chilled.
Stir collectively complete milk, heavy cream, faded corn syrup, and kosher salt in a heavy-bottomed saucepan. Cook over medium-low heat, stirring, till combination is regularly steaming and reads about 175 degrees. Remove from heat.
Whisk collectively egg yolks and remaining 2 tablespoons of granulated sugar in a medium bowl. Gradually whisk about one third of the nice and cozy milk into the yolks. Return yolk combination to the pot, stirring to combine. Cook over medium-low heat, stirring, till the custard is thick sufficient to coat the again of a spoon. Do now not boil.
Strain custard by way of a tremendous mesh sieve appropriate into a big bowl and stir in vanilla extract. Let stand at room temperature for about 10 minutes. Cover with plastic wrap and refrigerate till well-chilled, at the least four hours, preferably overnight.
When capable to churn, stir reserved cherry syrup into the custard. Freeze according to your ice cream maker's directions till a soft-serve consistency is reached, including reserved cherries (and any accumulated juices/rum) across the final four minutes of churning.
Transfer to a freezer secure container, hide with plastic wrap, and freeze till ice cream is agency and scoopable, at the least four hours.
FULL ARTICLE >>>>>>>>
Post a Comment
Post a Comment