2 1/2 cups Champlain Orchards sour cherries , pitted
1 cup milk
2 cups heavy cream
1 cup sugar , go up to 1 1/4 cups for a sweeter ice cream or if using very tart cherries
1/4 teaspoon sea salt
1/4 cup kirsch (cherry brandy)
2 tablespoon vanilla extract
zest of 1 lemon
1 teaspoon lemon juice
In medium sauce pan, combine 1 cup of cream, all of the milk, sugar, and salt. Stirring frequently, heat over medium heat just until a bit of steam starts to curl up from the mixture. Set aside until mixture has cooled.
Meanwhile, puree 1 1/2 cups of the cherries. Set aside remaining cup of cherries for later.
In a large bowl, combine cream mixture, pureed cherries, remaining cream, vodka or kirsch, vanilla extract, lemon juice and zest. Mixture may separate or curdle a bit, but things will be fine. (Before chilling, taste the mixture to make sure the tart and sweet flavors are in balance.) Set bowl over a larger bowl of ice water and set in the fridge to chill for at least 2 hours (longer without the ice bath).
Process the ice cream according to your ice cream maker’s directions. Meanwhile, slice remaining cherries into paper thin slices, reserving any juice. Just as ice cream starts to set up (think milkshake texture), quickly scrape sides, and stir in sliced cherries and any reserved juice. Continue processing until ice cream has thickened up.
Spoon mixture into a container and freeze for 2 hours, or longer for a complete cure.
| Adapted from Brooklyn Supper