Cherry Ice Cream Recipe

Chef Eleanor Parkinson's Old Fashioned Recipe For Cherry Ice Cream

Made Using Ripe Cherries

Two pounds of cherries, one quart of cream, and twelve ounces of sugar or syrup; pound the cherries, with the stones, in a mortar, adding a few ripe gooseberries or currants if approved of; pass the pulp through a sieve, add the cream and sugar with the juice of two lemons and a little cochineal (red food coloring), mix, and freeze.

Made Using Cherry Preserves

With preserved fruit it is made the same way, adding a little noyau (a French liqueur), or a few bitter almonds pounded for the flavour of the kernel.

Bonus Recipe For Maraschino Cherry Ice Cream

Note: Instead of the liqueur that's called for, the juice from a jar of maraschino cherries can be used instead. Also, maraschino cherries (halved or chopped fine) make a tasty addition to the ice cream.

Take a quart of cream, put it into the ice pot (ice cream freezer) with six ounces of sugar, which you place in the ice; work or whisk it well about the sides with a whisk for five minutes to chill; add a glassful of Maraschino de Zara liqueur, work this well together; then whisk the whites of two eggs to a strong froth, add two ounces of sugar to them, mix this well with the cream mixture, and freeze to the required consistence.

This produces a very beautiful, soft, and mellow ice cream.