Sour cherry and black pepper ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dark rum |
| 2 | cups | Dried sour cherries |
| 16 | Egg yolks | |
| 10 | ounces | Granulated sugar |
| 4 | cups | Creme fraiche or sour cream |
| 4 | cups | Homemade condensed milk; recipe follows *make recipe 1 1/2 times |
| 4 | cups | Heavy cream |
| 2 | tablespoons | Cracked black pepper |
| 1 | Vanilla bean; (cut lengthwise) | |
| 6 | cups | Nonfat milk |
| 5 | tablespoons | Sugar |
Directions
HOMEMADE CONDENSED MILK
TOO HOT TAMALES VALENTINE'S DAY SHOW/AROMATHERA FEAST SHOW #TH1E21 In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.
In a 2quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.
Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.
HOMEMADE CONDENSED MILK: Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week..
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998