welcome friends welcome back to the
kitchen welcome back to the summer of
2022
ice cream extravaganza
today we're going to do
a cherry ice cream
we've done cherry ice cream in the past
where we used
uh maraschino cherries luxardo both the
cherries in a jar
alexardo maraschino cherries in the jar
and the liqueur
um
where is the liqueur
ah
i'll find the look here in a little bit
super extravagant
super extravagant and a little bit
expensive so i'm not going to use
the the cherries in a jar we are still
going to use the liqueur but today i'm
going to use frozen cherries we're still
going to use the liqueur but i think in
order to
deepen the flavor and drive off some of
the liquid
i'm going to roast these cherries ahead
of time
i think that's probably
that's probably enough
so i've i've got the oven up to 425 i've
got it on forced fan i'm going to stick
these in and i'm going to let them roast
and that will
drive off some of the water we don't
want water in
the ice cream because that that brings
ice crystals which gives you a bad
texture very poor texture
and also roasting will
deepen the flavors and and and sort of
caramelize the sugars in the cherries
which will give us a nice rich cherry
flavor at least that's what i'm hoping
and so into the oven they go
okay so those are roasty toasty
nice and caramelized and that didn't
take very long that was about 15 minutes
in the oven
watch them pretty closely because they
go from caramelized to burnt
relatively quickly and you don't want
them to burn but you do want to really
roast them and dry them out a little bit
and develop
develop that deep rich flavor
so if you've been following along so far
the base recipe is exactly the same you
want between two and three cups
of um 35 whipping cream
and today i'm gonna do
let's do
let's do three we're gonna do three cups
go the full three cups
um that number
isn't all that important really isn't
all that important um sometimes i'll do
two cups because i have a smaller
container i'm just gonna leave it
directly in this in the freezer
so three cups works
now i'm gonna whip it and i'm gonna go
ninety percent of the way finished
before we move on to the next step
okay i think that's it it's holding its
shape
that's as far as i want to go now the
next component that is very important is
this and that is condensed milk
or for those of you that need to say it
sweetened condensed milk this is where
all of
the sugar in this recipe comes from is
from the condensed milk
so i'm going to pour that into
this jug
get it all in there next is
the luxardo
maraschino liqueur and i'm going to go
three tablespoons
so three tablespoons is the maximum if
you're using three cups of of the cream
if you're using two cups of the cream
only use two tablespoons of the of the
cherry liqueur
and
kind of make your own mind up on that um
sometimes the cherry liqueur if you if
you get the liqueur a little wrong
the ice cream becomes too hot
you really notice that the liqueur is
there or you get that liquor flavor
and that might be what you're going for
um
and you might not like it so you've kind
of got a i would start it the first time
you do this
and err on the side of not putting
enough in
add about a tablespoon of liqueur you're
going to get all of the benefits of that
alcohol
keeping that creamy texture on the ice
cream there are variables and i'd like
you to explore and find what you like so
in go the cherries and
i'm not gonna
cut them up because they will break up
on their own as we get them in there
okay now that i've got the cherries in
now that i've got the cherries in
same mixer
just whip that all in there
um
the cherries were really at the point
where they were starting to disintegrate
and so just this mixing is going to
break them up enough i think that you're
not going to get a giant chunk of cherry
and then
we'll mix it into the whipped cream
okay
and
i'll just fold this a little bit just to
make sure it's fully mixed in
lid on goes in the freezer
three or four hours maybe even five
hours
depending on how
soft or hard you like your ice cream
put that in
clean up and it'll be ready when julie
gets home from work
it's gonna be good
hey friends hey glitch ice cream day ice
cream
let's see
i do like ice cream day spoon for you
thank you spoon for me
here we go
[Music]
that's really tasty well it's got a nice
caramel flavor yeah
roasted cherry
oh that would explain the caramel that
would explain the caramel roasted
cherries so i took frozen
just a bag of frozen cherries
put them out on it what not the six
cherries that showed up on our tree no
that the birds ate first no we didn't
get any cherries on our cherry tree
dessert
um no frozen cherries put them out on a
baking tray put them in the oven i don't
know what i said it was 4 25 4 54 75
something
maybe 15 minutes i pulled them out
didn't take that long
so the roasting drives off the water i
was going to say because there'd be a
lot of water in frozen i put this on fan
i mean i had the fan blasting
so
drives off the water caramelizes the
sugars and turns the
the cherries into something that's just
full of sugar and so they're not hard
the cherries aren't hard they are really
sort of mm-hmm
and then there's that caramel flavor
now
being that the last few ice creams you
made they all had liquor in them yeah
this has looks harder
it has luxardo cherry liqueur okay
um which just gives a
it's just subtle background i think
cherry flavor from luxardo
but
the cherries are amazing
it was really good
ice cream well well worth buying a bag
of cherries at the grocery store and i
mean you could buy
any fruit
even the mixed bag of fruit that has
like blueberries and strawberries and
cherries and everything in it
this is really good melon yeah
watermelon
of course you went with watermelon
roasted watermelon i don't know can you
roast a water like i guess it's got all
the sugars i'm just i'm having well it's
like having grilled watermelon which is
good so
sure why not watermelon
i've got an idea
i've got an idea on that so you might
see
watermelon ice cream coming up
thanks for stopping by see you again
soon
you