sour cherry ice cream

Name: sour cherry ice cream - Filofteia N.
Ingredients: 1 bowl of pitted sour cherries (approx 300 g) 500 g whipped cream 2 eggs half a vanilla bean 250 g brown sugar

Dessert - sour cherry ice cream by Filofteia N. - Recipia

The sour cherry ice cream is made from a simple base of eggs, sugar, and vanilla, to which briefly boiled cherries and whipped cream are added. The mixtures need to be cooled before combining; otherwise, the whipped cream may lose its texture. After a few hours in the freezer, the dessert is ready to serve. In the recipe below, the 250 g of sugar is divided as follows: 150 g for the eggs and the remainder for the cherries. Quick Info Total time: a few hours, including freezing time Preparation time: not specified exactly; actual preparation is short Cooking time: a few minutes for the egg base and two to three boils for the cherries Servings: number not specified; depends on the size of the containers used Difficulty: easy Recipe type: cold dessert, homemade ice cream Ingredients 1 bowl of pitted sour cherries, approximately 300 g 500 g whipped cream 2 eggs Half a vanilla bean 250 g brown sugar, divided between the egg mixture and cherries From the total amount of sugar, 150 g is used with the eggs, and the rest is added to the cherries. The original recipe does not specify the quantity for the fruit separately, but this is the division that results from the preparation steps. Preparation Method 1. Prepare the egg base Place the eggs in a bowl along with 150 g of brown sugar and half the vanilla bean. Set the bowl over heat and stir continuously. The mixture is heated until it begins to foam. There is no need to boil it; it is sufficient to heat it until it acquires a slightly frothy texture. Continuous stirring helps to homogenize the mixture and reduces the risk of the eggs scrambling. Remove the bowl from the heat and allow the mixture to cool. 2. Boil the cherries Place the pitted sour cherries in a pot and add the remaining sugar. Boil them briefly, just until they come to a boil two or three times. The cherries should not be boiled for too long. The goal is to combine them with the sugar and create a mixture suitable for ice cream while preserving the fruit's flavor. Allow the cherries to cool as well before proceeding. 3. Mix the ice cream base Once the egg mixture and the cherry mixture have cooled, combine them in a bowl. Whip the cream separately, then fold it into the egg and cherry mixture. Mix just enough to achieve a uniform consistency without overdoing it. 4. Freeze the ice cream Pour the mixture into small plastic containers or a baking dish, as I used. Cover the dish, if possible, and place it in the freezer for a few hours. After freezing, the ice cream can be portioned and served. If you used a larger dish, servings can be scooped directly with a spoon, while smaller containers allow for individual servings. Why I Make This Recipe Often It’s an easy recipe to prepare when I have sour cherries on hand and want to use them in a cold dessert. The fruit retains its distinct flavor, and the whipped cream makes the mixture creamier. There aren’t many steps involved, but cooling the two mixtures before adding the whipped cream is important. I also like that it can be placed in either small containers or a single dish. The choice depends more on how I want to serve it rather than the recipe itself. Tips and Variations Tips Allow both mixtures to cool before combining them with the whipped cream. If they are still hot or very warm, the whipped cream may lose its volume and texture. Stir the eggs continuously while the bowl is on heat. The mixture should only begin to foam, not boil. The cherries should be boiled briefly, for two to three boils. Longer boiling is not necessary for this recipe. If using a baking dish, the ice cream will need to be portioned when serving. For individual servings, you can use small plastic containers, as mentioned in the original recipe. Substitutions The original recipe does not indicate substitutions for the main ingredients. Brown sugar can be used for both the eggs and cherries, according to the amounts in the recipe. The vanilla bean is used to flavor the egg mixture. If you choose not to use it, the ice cream will still taste of cherries and cream, but the vanilla flavor will be absent. However, this is not a substitution mentioned in the original recipe. Variations The simplest variation involves the freezing method: you can divide the mixture into several small containers or keep it in a single baking dish. You can also adjust the serving method based on the chosen dish. In small containers, the ice cream is already divided into portions; in a larger dish, it is served with a spoon after freezing. Serving Ideas The ice cream can be served directly after it has frozen for a few hours. If it is very hard, let it sit at room temperature for a bit before trying to scoop portions from the baking dish. There is no need to reheat it, as it is a dessert served cold. Frequently Asked Questions Can I use frozen sour cherries? The recipe is written for pitted sour cherries, without specifying whether they should be fresh or frozen. If using frozen cherries, they must be pitted and boiled with the sugar until they reach the indicated two to three boils. How much sugar is added to the cherries? From the 250 g of sugar, 150 g is added to the eggs. The remaining 100 g is used for the cherries. This division is inferred from the specified quantity for the egg base and the total sugar amount in the ingredients list. Do I need to boil the whipped cream? No. The whipped cream is whipped separately and added at the end, after the egg and cherry mixtures have cooled. Can I freeze the ice cream in a single dish? Yes. The recipe mentions both small plastic containers and a baking dish. In a large dish, the ice cream will be served by portioning after freezing. How long should it stay in the freezer? The source mentions a few hours without indicating an exact time. The duration may depend on the container used and the amount placed in the freezer, so the ice cream should be left until it is firm enough to serve. Nutritional Values The values below are estimates and may vary depending on the type of whipped cream used and the number of servings. For the entire recipe, the approximate calculation is about 2,700-2,900 kcal, with around 170-190 g of fat, 250-280 g of carbohydrates, and 25-35 g of protein. The majority of the calories come from whipped cream and sugar. Per 100 g of ice cream, the estimate is about 270-290 kcal, 17-19 g of fat, 24-28 g of carbohydrates, and 3-4 g of protein. These values are not exact, as the recipe does not specify the type and fat percentage of the whipped cream or the final number of servings. Storage and Reheating The ice cream should be stored in the freezer in the containers it was placed in. The baking dish or small containers should be covered as well as possible to prevent the dessert from absorbing odors from the freezer. For serving, let the portion sit at room temperature for a bit if it is too hard. It should not be reheated, and it is not recommended to let it melt completely and then refreeze, as the texture may change.

sour cherry ice cream

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