Sour Cherry Ice Cream

Preparation

Step 1: Prepare the sour cherries

Wash and pit the sour cherries. Keep one third of the fruits whole and blend the rest with the lemon juice and half of the sugar until you get a coulis.

Simmer this coulis over low heat for 5 minutes to concentrate the flavors, then let it cool.

Step 2: Make the custard base

Whisk the egg yolks with the remaining sugar until the mixture turns pale. Bring the milk and cream to a simmer with the vanilla extract.

Pour the hot liquid over the yolks while whisking, then return to the saucepan and thicken over low heat until the custard coats the spoon. Let it cool completely.

Step 3: Assemble the base

Mix the cooled custard with the sour cherry coulis until smooth and even.

Cover and refrigerate for at least 4 hours, ideally overnight: a well-chilled base is the key to a creamy ice cream.

Step 4: Churn the ice cream

Pour the mixture into the ice cream maker and churn for 25 to 30 minutes, until the ice cream is creamy and slightly firm.

Add the reserved cherries at the end of churning and let them fold gently into the ice cream.

Step 5: Freeze and serve

Transfer the ice cream to an airtight container and freeze for at least 2 hours so it sets properly.

Serve in scoops, topped with a sour cherry and a drizzle of coulis. Take the ice cream out 5 minutes before serving for easier scooping.