Very Cherry Ice Cream

Step 1

In a medium pot, stir together the cherries, 1/4 cup of the sugar, cherry juice, and salt. Cook over medium heat, stirring frequently, until bubbling. Using a fork or a potato masher, mash the cherries to break them up. Reduce the heat to medium-low and simmer for 5 minutes.

Step 2

Shut off the heat and set a fine-mesh strainer over a medium bowl. Strain the cherry mixture through the strainer, pressing out as much juice as possible from the cherries. Set the cherry juice aside.

Step 3

Transfer the cherry solids to a storage container and let cool. Once cool, cover and transfer to the refrigerator until ready to use.

Step 4

Set up an ice bath with two nesting metal bowls.

Step 5

In a medium bowl, whisk together the remaining ½ cup of sugar and milk powder. Add in the eggs and whisk vigorously for one minute, until the mixture is lightened.

Step 6

Whisk in the cream, milk, and reserved cherry juice.

Step 7

Transfer the mixture to a clean heavy-bottomed medium pot.

Step 8

Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.

Step 9

Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.

Step 10

Strain the custard through a clean fine-mesh strainer into the inner bowl of the prepared ice bath.

Step 11

Cool the custard in the ice bath to room temperature, stirring occasionally.

Step 12

Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.

Step 13

Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency. In the last minute of churning, add the reserved cherry solids.

Step 14

Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.