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

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