Vanilla ice cream with cherry sauce
Preparation time: 20 minutes
Baking time: 10 minutes
Total time: 2 hours + 1 night (for freezing)
Number of servings: 8 servings
Short introduction:
Vanilla ice cream with cherry sauce is a dessert that skillfully combines the sweet flavors of vanilla with the intense juiciness of cherries. This recipe is not only a refreshing delight but also a story of tastes, deeply rooted in diverse culinary traditions. Making this ice cream at home will not only give you the satisfaction of a homemade dessert but also the opportunity to impress your loved ones with a refined dish.
Necessary ingredients:
*For the ice cream:*
- 5 egg yolks
- 500 ml milk
- 250 g sugar
- 300-400 ml heavy cream
- 1 vanilla pod or vanilla essence
- ~10 ladyfingers (optional)
*For the cherry sauce:*
- 250 g fresh cherries (or frozen if not available)
- 150 g sugar
- 5 g Tort-Gelee (a gelling agent)
Step by step:
1. Preparing the ice cream:
- Start by separating the egg whites from the yolks. You can keep the egg whites in the freezer for later use in other dishes, such as a delicious cake.
- In a bowl, mix the yolks with the sugar until you obtain a creamy composition with a deep yellow color. This step is essential for achieving a velvety texture of the ice cream.
- Gradually add warm milk to the egg mixture, stirring continuously to avoid the yolks coagulating.
- Transfer the mixture to a saucepan and place it over medium heat. Stir constantly for about 10 minutes until the mixture thickens. It’s important not to let it boil, or it will coagulate.
- Once thickened, add the vanilla and let the mixture cool completely.
2. Whipping the cream:
- In another bowl, whip the heavy cream until it becomes firm. This step is essential for giving the ice cream a fluffy texture.
- Gently fold the whipped cream into the egg mixture using a spatula, with light up-and-down motions.
3. Freezing the ice cream:
- Pour the mixture into a sealed plastic container and place it in the freezer.
- Remove the ice cream 3 times, at one-hour intervals, and mix it vigorously to break the ice crystals. This step ensures a creamy ice cream without ice crystals.
- After the last mixing, pour the mixture into a loaf pan lined with plastic wrap and leave it in the freezer for another 2 hours. Cover with ladyfingers placed widthwise if you choose to use them, and let the ice cream stay in the freezer overnight.
4. Preparing the cherry sauce:
- Wash the cherries and remove the pits. Cover them with sugar and let them sit in the fridge for an hour to release their juice.
- Place the cherries in a saucepan with 50 ml of water and bring to a boil. After a few boils, add the Tort-Gelee and boil for another minute. This will help the sauce become thicker.
- Transfer the sauce to a bowl and let it cool completely.
5. Serving:
- Remove the ice cream from the pan and let it sit at room temperature for 30 minutes before serving, so it can soften slightly.
- Cut the ice cream into slices and serve it with the cherry sauce on top. You can also choose to serve it in scoops, without ladyfingers, for a more elegant presentation.
Suggestions and variations:
- You can add a bit of cocoa to the ice cream mixture to create a chocolate ice cream variant.
- Instead of cherries, you can use other seasonal fruits like raspberries, strawberries, or blueberries to create varied sauces.
- For a crunchy note, add some roasted nuts to the ice cream mixture.
Nutritional benefits:
This vanilla ice cream is a good source of calcium due to the milk and cream. Additionally, cherries are rich in antioxidants and vitamins, contributing to a dessert that is not only delicious but also nutritious.
Frequently asked questions:
1. Can I use plant-based milk?
Yes, you can use almond, coconut, or soy milk for a vegan option, but the final texture may vary.
2. How can I avoid ice crystals?
Periodic mixing is essential, but using heavy cream will also help maintain a creamy texture.
3. Can I freeze the cherry sauce?
Yes, the cherry sauce can be frozen, but it is best served fresh to preserve its flavor.
This vanilla ice cream with cherry sauce will surely become a favorite in your family. By trying this recipe, you will not only delight your taste buds but also create beautiful memories with your loved ones. Enjoy!
Preparation time: 20 minutes
Baking time: 10 minutes
Total time: 2 hours + 1 night (for freezing)
Number of servings: 8 servings
Short introduction:
Vanilla ice cream with cherry sauce is a dessert that skillfully combines the sweet flavors of vanilla with the intense juiciness of cherries. This recipe is not only a refreshing delight but also a story of tastes, deeply rooted in diverse culinary traditions. Making this ice cream at home will not only give you the satisfaction of a homemade dessert but also the opportunity to impress your loved ones with a refined dish.
Necessary ingredients:
*For the ice cream:*
- 5 egg yolks
- 500 ml milk
- 250 g sugar
- 300-400 ml heavy cream
- 1 vanilla pod or vanilla essence
- ~10 ladyfingers (optional)
*For the cherry sauce:*
- 250 g fresh cherries (or frozen if not available)
- 150 g sugar
- 5 g Tort-Gelee (a gelling agent)
Step by step:
1. Preparing the ice cream:
- Start by separating the egg whites from the yolks. You can keep the egg whites in the freezer for later use in other dishes, such as a delicious cake.
- In a bowl, mix the yolks with the sugar until you obtain a creamy composition with a deep yellow color. This step is essential for achieving a velvety texture of the ice cream.
- Gradually add warm milk to the egg mixture, stirring continuously to avoid the yolks coagulating.
- Transfer the mixture to a saucepan and place it over medium heat. Stir constantly for about 10 minutes until the mixture thickens. It’s important not to let it boil, or it will coagulate.
- Once thickened, add the vanilla and let the mixture cool completely.
2. Whipping the cream:
- In another bowl, whip the heavy cream until it becomes firm. This step is essential for giving the ice cream a fluffy texture.
- Gently fold the whipped cream into the egg mixture using a spatula, with light up-and-down motions.
3. Freezing the ice cream:
- Pour the mixture into a sealed plastic container and place it in the freezer.
- Remove the ice cream 3 times, at one-hour intervals, and mix it vigorously to break the ice crystals. This step ensures a creamy ice cream without ice crystals.
- After the last mixing, pour the mixture into a loaf pan lined with plastic wrap and leave it in the freezer for another 2 hours. Cover with ladyfingers placed widthwise if you choose to use them, and let the ice cream stay in the freezer overnight.
4. Preparing the cherry sauce:
- Wash the cherries and remove the pits. Cover them with sugar and let them sit in the fridge for an hour to release their juice.
- Place the cherries in a saucepan with 50 ml of water and bring to a boil. After a few boils, add the Tort-Gelee and boil for another minute. This will help the sauce become thicker.
- Transfer the sauce to a bowl and let it cool completely.
5. Serving:
- Remove the ice cream from the pan and let it sit at room temperature for 30 minutes before serving, so it can soften slightly.
- Cut the ice cream into slices and serve it with the cherry sauce on top. You can also choose to serve it in scoops, without ladyfingers, for a more elegant presentation.
Suggestions and variations:
- You can add a bit of cocoa to the ice cream mixture to create a chocolate ice cream variant.
- Instead of cherries, you can use other seasonal fruits like raspberries, strawberries, or blueberries to create varied sauces.
- For a crunchy note, add some roasted nuts to the ice cream mixture.
Nutritional benefits:
This vanilla ice cream is a good source of calcium due to the milk and cream. Additionally, cherries are rich in antioxidants and vitamins, contributing to a dessert that is not only delicious but also nutritious.
Frequently asked questions:
1. Can I use plant-based milk?
Yes, you can use almond, coconut, or soy milk for a vegan option, but the final texture may vary.
2. How can I avoid ice crystals?
Periodic mixing is essential, but using heavy cream will also help maintain a creamy texture.
3. Can I freeze the cherry sauce?
Yes, the cherry sauce can be frozen, but it is best served fresh to preserve its flavor.
This vanilla ice cream with cherry sauce will surely become a favorite in your family. By trying this recipe, you will not only delight your taste buds but also create beautiful memories with your loved ones. Enjoy!
Ingredients
Ice cream: 5 egg yolks, 500 ml milk, 250 g sugar, 300-400 ml whipped cream, Vanilla, ~10 ladyfingers. Cherry sauce: 250 g cherries, 150 g sugar, 5 g clear gel.