Black Cherry Ice Cream Recipes

Steps:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

Steps:

• For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.

Steps:

• Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
• Preheat oven to 350ºF while cherries are macerating.
• Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
• Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
• Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
• Remove from the heat and increase the temperature back to 350ºF.
• While the oven is getting warmer, toss the cherries around.
• When it's back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
• When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
• Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
• Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
• To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
• Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
• Coarsely chop the reserved cherries and add to the mixture; stir to blend.
• Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
• Transfer to the freezer until hard, about 6 to 8 hours.