Thick 

and Creamy Ice Cream

Home-made Recipe
INGREDIENTS

For the Fruits (Blueberries, etc.):

1 3/4 cups sugar
1 1/4 cups water
1 3/4 cups cherries

For the Base:

3/4 cup sugar
2 cups double cream
1 cup 1% milk (or 2%)
1/4 teaspoon kosher salt
5 large egg yolks

INSTRUCTIONS
Poach the Cherries:
In a small non reactive saucepan, combine the sugar and the water and bring to a boil over
medium heat. When it reaches a boil, reduce the heat to maintain a gentle simmer, add the
cherries, and cook until the cherries are soft and cooked through, about 5 minutes.

Remove from the heat and let the cherries cool completely in the syrup. Once cool, drain the
cherries (save the syrup for other uses*) and squeeze the pits out of the fruit. Chop the
cherries into 1/4 inch pieces. Refrigerate until you’re ready to use.

Prepare the Nut-Infused Milk:

Position a rack in the center of the oven and preheat the oven to 350 F. Spread almonds on a
baking sheet and bake until golden brown, about 12-15 minutes. Let cool completely.

Combine the cooled nuts with the 3/4 sugar in a food processor. Pulse until very finely
ground (about the consistency of sand). Don’t overprocess or the mixture will become oily.

Transfer the almond mixture to a heavy nonreactive pan and stir in the cream, milk and salt.
Heat over medium-high heat until it just begins to bubble around the edges. Remove from
heat and cover the pan. Let stand for about 20 minutes, or until a nice almond flavor has
infused into the mixture (smell and taste to gauge!)

Make the Base:

In a medium heatproof bowl, whisk the yolks just to break them up. Set aside. Place the pan
 Thick and Creamy Ice Cream
Home-made Recipe
with the cream mixture over medium-high heat. When the mixture comes to a bare simmer,
reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs
constantly, add to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot
cream to the bowl with the yolks. Using a whisk and stirring constantly as you pour, add the
egg-cream mixture to the cream mixture in the saucepan.

Cook carefully over medium heat, about 1-2 minutes, stirring constantly, until it’s thickened
enough to coat the back of a spatula and hold a clear path when you run your finger across it.
Strain the vase through a fine-mesh strainer into a clean container. Set container into an ice
water bath, and stir it occasionally until base is cool. Remove container from the ice water
bath, cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Freeze in your ice cream maker according to manufacturer instructions.

While the ice cream is churning, put the container you’ll use to store the ice cream into the
freezer.
Add the chopped cherries at the very end or fold in by hand.

Enjoy very soft ice cream right away, or freeze for at least 4 hours for a firmer ice cream.

*Use leftover cherry syrup in cocktails, swirled into club soda, or drizzled over vanilla ice
cream.

Vanilla Ice Cream

 Thick and Creamy Ice Cream
Home-made Recipe
INGREDIENTS

6 egg yolks
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
1 vanilla bean (or 1 tablespoon good-quality vanilla extract)
2 cups double cream

INSTRUCTIONS
In a mixing bowl, quickly whisk the egg yolks just until they’re broken apart.

Set aside.

Slowly heat the milk, sugar, and salt in a medium-sized saucepan. Split the vanilla bean
lengthwise, scrape out the seeds with a small knife and put the pods and seed right into
the milk mixture. Stir slowly over low heat until the milk is steaming and the sugar’s
dissolved (don’t let it come to a boil here). Slowly pour the milk mixture into the egg
yolks, stirring constantly.Pour the mixture back into the saucepan and set aside.

Pour heavy cream into a clean mixing bowl and set aside. Now,  cook the milk and egg
mixture over low heat until it thickens just enough to cover the back of a spoon (right
around 170). Remove from heat right away and strain though a fine-mesh sieve into the
bowl with the heavy cream. Whisk together and place in refrigerator to chill fully, at least
two hours. Freeze according to your ice cream machine’s directions.