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Sour cherry ice cream is just about the summeriest ice cream you can make. This version from Scoop Adventures is excellent!
Don’t miss the round up of all my ice cream recipes.
Disclosure: I was given a copy of Scoop Adventures by the fine folks at Page Street Publishing. Thanks guys! Any links to purchase items, including Scoop Adventures) are affiliate links. This means I’ll get a few cents per sale. This does not affect your purchase price.
Look for the giveaway at the end of the post! The giveaway is now closed.
Being a part of the blog tour for the new ice cream cookbook, Scoop Adventures, is pretty momentous for me. You see, I adore ice cream, but I haven’t had my own ice cream maker in years and years. When I knew I was going to be on the blog tour for Scoop Adventures though, I bought a new ice cream maker! Sour Cherry Ice Cream, anyone? Huzzah!
Scoop Adventures is a delightful book with recipes inspired by or adapted from recipes from great ice cream parlors across all 50 states. The book is divided into geographical regions, so if you’re hankering for southern treats or maybe something from the Pacific Northwest, it’s easy to find a recipe to fit the bill.
Here’s a sampling of some of the flavors I would most like to make or try:
- Pink Panther Ice Cream: this one sounds like raspberry-kissed creamsicles, and I want it
- Lavender Caramel Swirl Ice Cream: a brown sugar and lavender base swirled with caramel. Yes please.
- Raspberry and Red Currant Ice Cream: sweet-tart heaven
- Dark Chocolate Zin Ice Cream: redolent with red Zinfandel and balsamic. An inspired combination.
- Chipotle Raspberry Ice Cream: based on a sweet-tart-hot sauce for cream cheese
- Mayan Chocolate Ice Cream: a non-dairy/vegan chocolate ice cream featuring chocolate, cinnamon and ginger in a coconut milk base
As delicious as all the ice creams from ice cream parlors sound, my favorite chapter is Inspirations From My Ice Cream Travels. This is where author Lindsay Clendaniel lets her stuff shine (for more of her creative combinations, check out her Scoop Adventures blog). She proves that she really knows her way around a scoop or three of ice cream with her inspired flavor combinations. Here’s just a sampling:
- Fennel Ice Cream with Blood Orange Sauce: perfect for the winter
- Chocolate Porter Ice Cream: made with a cornstarch-thickened base for a super creamy ice cream
- Breakfast of Champions: yes, you can have ice cream for breakfast with cereal, cinnamon, bananas and more!
- Sandy Beach Ice Cream: a creative homage to the smell of suntan lotion and the feel of sand between your toes
- Goat Cheese Ice Cream with Pickled Blueberries: this one inspires me to start playing with pickled fruits
At the back of the book, there is a short section about ingredients and techniques. While brief, it does give some really good information about why it is important to thicken the ice cream base, how to avoid ice crystals in your ice cream and some other juicy tidbits that a person who wants to make homemade ice cream really should know.
And now that I have a new ice cream maker (this guy here), there is no stopping me. Thanks, Lindsay, for the lovely book and for sharing your inventive flavor combinations with us all.
Sour Cherry Ice Cream
I chose to make the Colorado Sour Cherry Ice Cream, and I churned it up several days ago. It was a very easy ice cream to put together: a homemade sour cherry syrup and a Philadelphia-style (no egg, no starch) ice cream base get made separately, chilled and then mixed together right before churning. At the end of the churning time, you blend in some of the reserved cherry skins for texture and added flavor. The resulting ice cream is a lovely deep pink and the flavor is pure cherries and cream. It’s a delicious combination. It also holds very well in the freezer. I churned this several days ago and stored it with plastic wrap pressed on the surface of the ice cream. It is still smooth and creamy with none of the iciness that I often associate with homemade Philadelphia-style ice cream (even though I have had several scoops and it has been in and out of the freezer).
I could not find sour cherries here, so I did as the recipe suggested, adding citric acid (I actually used Fruit Fresh, which is a combination of ascorbic acid and citric acid and is readily available in the canning section of your grocery store) to make it somewhat tart. It was delicious, but I would love to try this with sour cherries if I can get my hands on some.
Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission
- 3 cups (465g) sour cherries, pitted
- 1 ¼ cups (250g) sugar, divided
- 1 tbsp (15ml) lemon juice
- 2 cups (473ml) heavy cream
- 1 cup (237ml) whole milk
- Combine cherries with ¾ cup (150g) of the sugar and lemon juice. Allow the cherries to macerate in the refrigerator for approximately 6 hours, stirring every hour. Purée the macerated cherries in a blender. Strain through a fine-mesh sieve to remove the cherry skins; reserve the juice. Reserve 2 tablespoons (30g) of the cherry skins and discard the remaining skins.
- Fill a large bowl with ice water and set aside. Combine the remaining 1/2 cup (100g) sugar with the heavy cream and whole milk and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Remove from the heat, transfer to a medium bowl and set in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- When you are ready to churn, combine the reserved sour cherry juice and the milk mixture in an ice cream maker and churn according to the manufacturer’s instructions. When churning is near completion, add the reserved cherry skins (adjust based on personal preference). Complete churning, transfer to a freezer-safe container and freeze until firm, at least 4 hours.
Note: If you cannot find sour or tart cherries, you may substitute sweet cherries. To prepare the cherries, pit and halve before macerating. Add ½ teaspoon citric acid during maceration. The ice cream will not taste exactly the same, but it will still be tart and delicious. (This is what I did as there were no sour cherries to be had here. I did find a can of sour cherries after the fact, and I used them in a variation I'll be sharing later)