Cherry Ice Cream Recipe
3 C. fresh pitted bing cherries or 1 package (16 oz.) frozen dark
sweet cherries, defrosted
4 oz. egg beaters, or egg substitute
1 C. half-and-half
2/3 cups superfine sugar
dash salt
1 T. lemon juice
2 t. vanilla extract
1/2 C. heavy cream
Place 2 cups pitted cherries in a blender or food processor with Egg
Beaters, half-and-half, sugar and salt. Process until smooth. Add
lemon juice, vanilla and cream. Process for 2 to 3 seconds until
well blended. Chill in the refrigerator until ready to freeze.
Coarsely chop remaining cherries by hand.
Cover and refrigerate. Pour mixture into the ice
cream maker and follow the manufacturer's instructions for freezing.
When ice cream is frozen, fold in reserved chopped cherries. |