Roasted Cherry Ice Cream
I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.
I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.
In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!
The idea with this one is to intesify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.
The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.
The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut...
The purreed roasted cherries already looked intense enough to me, so I just measured out the required amount.
The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!
Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtably almondy back bone.