Anyone who knows me knows that I have a serious sweet tooth. My biggest weakness – ice cream. So I recently bought an ice cream machine (Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker). I’ve been tinkering with various recipes, and came up with a variation on one that I’m pretty happy with. Without any further adieu I give you…
Ted’s Cherry Vanilla
- 5 cups heavy cream
- 1 cup skim milk
- 1 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 vanilla bean
- 1 cup of maraschino cherries
Makes 2 quarts
In a large saucepan, pour the heavy cream and milk. Add in your sugar.
Prepare your vanilla bean by slicing it open, and scraping out all of the vanilla seeds.
Turn on heat, and heat until sugar is totally dissolved in the milk/cream mixture (take a spoonful of the mixture, and when you can’t feel any of the sugar’s grittiness, it’s ready).
Right before you remove from heat, drop in your teaspoon of vanilla extract, and your seeds from your vanilla bean.
Once you remove from heat, store in the freezer for a couple of hours to lower the temperature of the mixture. This step is optional, but I’ve found that the colder your mixture is when you pour it in to the ice cream maker, the better the end product is.
Once chilled (but not frozen!), pour your cream mixture in to the ice cream maker and let it churn for about 25 minutes. Now, add in your maraschino cherries (just a few at a time), until they are all mixed in.
After about 30 minutes in the ice cream maker, your ice cream will have a soft serve like consistency. You can enjoy some at this stage, but I recommend storing in the freezer over night for a more solid consistency.