Sweet Cherry Ice Cream

¾ c sugar (scant)
3 large egg yolks
1 T flour
1 c half and half
¾ lb fresh or frozen sweet cherries, pitted and coarsely chopped
1 ¼ c heavy cream

In mixing bowl, beat the egg yolks, then add sugar and beat until thickened.  Add flour and beat in well; set aside.

Scald the half n’ half in a heavy bottom pan (do not boil).  Remove from heat; slowly add half ‘n half to egg mixture, beating constantly.  Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil).  Remove from heat and add cherries and cream.  Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

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Favorite Strawberry Ice Cream

1 3/4 cups heavy cream
3  strips fresh lemon zest
pinch salt
2 large eggs
3/4 cup sugar (scant)
1 lb strawberries, cleaned (3 cups)

Combine cream, zest, and salt in a heavy saucepan and scald. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened –do not allow mixture to boil.

Chill custard, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar in a food processor. Stir mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.