DRUNKEN CHERRIES
This makes a wonderful gift, especially around the holidays with its vibrant color. This should be stored for 8 hours before eating (in order for the flavors to develop) and last up to 1 week. It is lovely served over vanilla ice cream or used as a topping for cheesecake (or any other dessert).
Provided by JackieOhNo
Categories Sauces
Time 10m
Yield 24 oz.
Number Of Ingredients 5
Steps:
- In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
- Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.
ORANGE ICE CREAM
Steps:
- Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
- In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
- In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.
CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM
Juicy cherries, crunchy almonds and creamy ice cream, it's what summer's all about
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 7h
Yield Serves 2 with leftovers
Number Of Ingredients 9
Steps:
- Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
- Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
- For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
- Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
VANILLA CHERRY ICE CREAM
This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.
Provided by FutureChefShay
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g
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- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello.
- Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
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Reviews 43Category DessertCuisine AmericanTotal Time 5 hrs 5 mins
- Place cherries in a large bowl. Add 1/2 cup Grand Marnier + 2 tablespoons sugar. Stir, cover, and chill for at least 30 minutes, stirring periodically.
- Pour the cherries and all the liquid into a large skillet or saucepan over medium-low heat. Cook the cherries, stirring frequently, until they're very soft and the liquid has reduced and thickened, approximately 15 minutes. Allow the mixture to cool briefly and then puree in a blender. For some texture in the ice cream, don't puree the cherries completely.
- Heat the cream, half & half, and vanilla in a medium-sized saucepan over medium-high heat. In a medium-sized bowl, whisk together the egg yolks and 1/3 cup sugar. When the cream begins to simmer, turn the heat to low and ladle half of it into the egg mixture while whisking. Pour the mixture back into the saucepan, using a spatula to get everything out of the bowl. Using a heatproof spatula or wooden spoon, stir the custard over low heat until it thickens up a bit and coats the back of spatula. Stir in the cherry mixture.
- Allow the mixture to cool for several minutes, stirring periodically. Take a small taste and if you feel that it needs more Grand Marnier flavor, stir in an additional 1-2 tablespoons. Pour the liquid into a bowl and cover with plastic wrap, pressing the plastic directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
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