Cherry Ice Cream

Preparation

Step 1: Prepare the cherries

Wash and pit the cherries. In a saucepan, cook them for 10 minutes over low heat with 30 g of sugar and the lemon juice until they release their juice and turn soft.

Blend until smooth, then strain the compote through a fine sieve to remove pieces of skin. Let it cool completely.

Step 2: Make the custard

Heat the milk and cream with the vanilla extract in a saucepan. Meanwhile, whisk the egg yolks with the remaining sugar until the mixture turns pale.

Pour the hot liquid in a thin stream over the yolks while whisking, then pour everything back into the saucepan. Thicken over low heat until the custard coats the back of a spoon, without letting it boil.

Step 3: Combine and chill

Pour the custard over the cooled cherry compote and mix well. Taste and adjust the sugar if needed.

Cover and refrigerate for at least 4 hours, until completely cold.

Step 4: Churn

Pour the well-chilled mixture into the ice cream maker and churn for 25 to 30 minutes, until you get a creamy soft-serve texture.

Transfer to a container and freeze for at least 2 hours to firm up.

Step 5: Serve

Take the ice cream out of the freezer 5 minutes before serving. Scoop balls with an ice cream scoop dipped in hot water and place them in bowls.

Garnish with fresh cherries and serve immediately.