I promised a friend that I would make her some sweet cherry ice cream with the fruit I harvested and froze a few months ago. This was my opportunity to use my Donvier Ice Cream maker, which is probably 15 years old. Once a trendy device, it's been surpassed by newer ice cream makers. But, as I don't make ice cream very often, I find that the old Donvier works just fine for my purposes.
The recipe is very simple, just cream, eggs, sugar, chopped sweet cherries, and vanilla. Some people like almond extract with cherry ice cream, and that is a good pairing. But, I prefer vanilla because it tastes better to me, and doesn't overwhelm the cherry flavor. Vanilla pods are actually the fruit of an orchid, which is a pleasant thing to consider. However, that wonderful vanilla taste and aroma happens only after the vanilla pods are cured for several months. This salute to vanilla is perfect for Weekend Herb Blogging, which is being hosted by (drumroll, please) our fearless leader, the noble Kalyn herself, who created WHB. Go to her site, Kalyn's Kitchen, for a recap of herby recipes from bloggers around the world, probably on Monday.
Do you recognize this rather ancient "machine"? It uses a liquid filled insert, which you place in the freezer. It's not electric and you must turn the handle on top, about 3 times every 3 minutes, for a total of 15 minutes.
The result was very creamy and bursting with sweet cherry flavor, the result of 2 cups of chopped cherries.
Sweet Cherry Ice Cream
(Recipe from Donvier)
Makes 1 quart
2/3 cups white sugar
1/2 tsp. vanilla
2 cups cream
2 cups chopped sweet cherries
Beat eggs and sugar until thick and yellow colored. Add the rest of the ingredients and mix well. Pour into an ice cream maker and freeze according to directions for your machine.