Subj : 5/26 Cherry Dessert Day 4
To   : All
From : Dave Drum
Date : Tue May 24 2022 16:53:12

May 26 - National Cherry Dessert Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burgundy Cherry Ice Cream
 Categories: I scream, Fruits, Desserts, Dairy
      Yield: 2 Quarts
 
  1 1/2 c  Milk
    3/4 c  Sugar
      2 tb Flour
        pn Salt
      2 lg Eggs
           +=OR=+
      3    Yolks (pasteurized, if
           - possible) *
  1 1/2 c  Cream
      1 c  Cherry syrup

MMMMM------------------------CHERRY SYRUP-----------------------------
      1 c  Cherry cider
    1/2 c  Granulated sugar
      2 c  Fresh cherries; dark, sweet,
           - bing, your call), halved,
           - pitted
 
  Heat milk to 185ºF/85ºC with sugar, flour and salt,
  stirring until thick, cover for 10 minutes.
  
  Beat eggs and add 1/2 cup of mixture while beating, then
  add eggs to mixture.
  
  * HEALTH NOTE: Since you’re dealing with eggs here, you
  need to take care when cooking the custard. Too much
  cooking and the custard gets lumpy, too little and you
  risk salmonella. Another alternative is to use pasteurized
  eggs.
  
  Heat the mixture for one minute over medium, then cool
  with plastic wrap or wax paper pressed onto the top of the
  mixture to keep it from developing a skin. Cool for
  several hours or overnight.
  
  In the meantime, make cherry syrup by heating the cherry
  cider in a small sauce pan and stirring in the sugar until
  it dissolves. When the sugar has dissolved completely,
  remove the pan from the heat and cool completely.
  
  Add the cream and the cherry syrup to the cooled custard
  mix, and freeze.
  
  At the end of the freezing process, add the fresh cherries
  and let the ice cream freezer stir them in.
  
  For firmer ice cream, place the frozen custard in the
  freezer until it achieves the desired consistency.
  
  NOTE: When freezing ice cream, you need to use an ice
  cream freezer to ensure that a certain amount of air is
  mixed into the frozen cream. This gives it a lighter, less
  icy consistency. When freezing sorbet, you may also freeze
  it in a popsicle mold, a bowl or on a sheet pan. Be sure
  to stir the mixture occasionally to limit the size of the
  ice particles. Larger chunks of ice make for granita,
  minuscule chunks make for a nice smooth sorbet (an ice
  cream freezer is ideal).
  
  YIELD: about 2 quarts
  
  Recipe from: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Actually we're all semi-normal, except for the food obsession thing.
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