Cherry (Almond) Ice Cream
Robin, 12 July 2011, ‘Summer Fruit and Squishiness’
2/3 c milk
1 egg plus one extra yolk
½ c granulated sugar
¼ tsp vanilla
1 lb sweet cherries
1 ounce slivered almonds
2/3 c whipping cream
Scald milk, set aside to cool. Mix the egg and the yolk in the top of a double boiler/bain marie with the sugar and beat like mad, till it turns pale and ribbons off the spoon. (Your electric mixer is your friend.) Pour on the slightly cooled milk; place over gently simmering water and stir till thick. Stir in the vanilla and leave to cool.
Stone your cherries. Ugh. This is the worst bit. You will need more than a pound, of course, because you’ll eat some of them to sustain morale. I’m not sure how to allow for this, since the original weight includes the stones, which you are discarding. Make your best guess. The original recipe tells you to put the stoned bits in a food processor and buzz them to puree, but I think this is unsporting. I just kind of rip them up some in the stoning process. You do want enough pulp to turn your ice cream red, but I don’t think you can avoid this with dark expoding-sweet high-summer cherries. Stir them, in whatever form, into the custard. Whip the cream till it forms soft peaks. Fold into the cherry mixture. Pour the lot into your ice cream maker and do what it tells you to do to produce ice cream.
While your custard is becoming ice cream, toast your almonds. The original recipe tells you to fold them into the finished ice cream, but unless you’re going to eat it all in one go, I wouldn’t; the almonds will go soft. I sprinkle them on per serving. This will, I admit, probably mean that you need more almonds, but hey.