It's that time of year when stone fruits are in season! I love the delicious peaches, plums, and especially cherries. I just think that stone fruits are the most delicious of all the fruits. My favorite stone fruit is the cherry. I absolute love the sweet and slightly tart flavor of cherries. I like both the Bing cherry and the Rainier cherry but I think the Bing's are my favorite. The problem is that they cost 6-7 dollars per pound most of the year. Now that they are in season they are down to 3 dollar per pound so I picked up a few pounds to make my favorite desserts and beverages.
One thing I've been working on is ice cream that doesn't require an ice cream maker. I recently saw a recipe for cherry cream cheese ice cream. It sounded amazing and I wanted to do something similar. I made a base with cherries, lemon juice, and sweetened condensed milk. Normally I'd use a lot of sugar but using the sweetened condensed milk allowed me to eliminate the extra sugar in the recipe. I mixed it up with fresh whipped cream and froze it in the freezer.
The resulting ice cream was similar to soft serve. It had a light and creamy base dotted with fresh cherry halves. It's a refreshing and delicious summer dessert that is great on its own but would also be delicious on top of pie.
- 1 c. sweetened condensed milk
- 1 T. lemon juice
- 1 c. cherries, seeded and halved
- 4 oz. cream cheese, cut into small pieces
- 1 c. cold heavy cream
- 2 T. sugar
- 1 T. vanilla
- Combine the sweetened condensed milk, lemon juice, and ½ c. of the cherries in a food processor. Process until smooth.
- Pour the mixture into a medium bowl and add the cream cheese. Mix well and refrigerate for 30 minutes.
- Pour the heavy cream and sugar into a cold bowl. Beat with a hand mixer on high speed until it has thickened and stiff peaks form. Stir in the vanilla.
- Add the cherry cream cheese mixture into the whipped cream mixture and gently fold it in. Add the remaining cherries and fold them into the ice cream mixture.
- Place the mixture in a freezer safe container and place in the freezer. Stir every 30 minutes for 2 hours. After 2 hours use a spatula to smooth the top of the ice cream and freeze over night.
Source: Adapted from Magnolia Days
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