Cherry Ice Cream

Cherry Ice Cream

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Laka kuharica 6

"Wonderfully aromatic and refreshing homemade ice cream."

Ingredients 4 h 35 m {{adjustedServings}} servings 275 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
  2. Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
  3. Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
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Footnotes

  • Cook's note:
  • Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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