Friday, June 20, 2008

Cherry Almond Ice Cream

Our first batch of homemade ice cream was fantastic! The Husband chose a recipe for Cherry Ice Cream from Agnes L. at A Vegan Ice Cream Paradise and opted for the Cherry Almond Delight variation. We made only a couple slight modifications to the recipe and it's delicious.

Cherry Almond Ice Cream

Agnes' recipes make about a quart of finished ice cream. Our ice cream maker produces 2 quarts of ice cream at a time, so we doubled the recipe. But, when we added in the cherries and almonds at the end, it was just a little too much.  Next time, we'll stick with the one-quart version but for the record, here's what we did this first time around.
  • 4 cups pitted cherries, quartered
  • 1 1/2 cups sugar
  • Splash of water
  • 4 cups vanilla almond milk
  • 1/4 cup (4 tablespoons) arrowroot powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 1 cup sliced almonds, toasted
  1. Toast the almonds in a dry cast iron skillet over med-high heat until they start getting golden brown. It happens fast, so pay close attention. Allow to cool and store in airtight container until ready to add them to ice cream.
  2. Mix arrowroot well with 1/2 cup almond milk using fork or small whisk and set aside. 
  3. Place 2 1/2 cups of the pitted and quartered cherries and sugar in medium saucepan. Add tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once cherries get soft and release their liquid, blend with an immersion blender. (The original recipe states to put the cherry mixture into a blender and puree. However, blending hot foods is likely to shoot the lid of your blender through the ceiling of your kitchen spraying molten liquid all over you and the room. If you have an immersion blender, use that directly in the saucepan. If not, allow the mixture to cool before trying to puree it in a traditional blender.)
  4. Add the almond milk to the cherry puree in saucepan and stir. Bring to boil. When the mixture starts to boil, remove from heat and add the arrowroot mixture, stirring to combine. The mixture will immediately begin to thicken.
  5. Add the vanilla and almond extracts and continue to stir. Here Agnes suggests adding red food coloring to get the color you want, but we were delighted with the color and didn't see any need.
  6. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker's instructions. Add remaining cherries and toasted almonds in the last five minutes of freezing.
This ice cream is so tasty! The almond flavor is awesome and the pieces of toasted almond add a lovely texture. Agnes has really done a fantastic job with this recipe and we can't wait to try some of her other creations. It's been so unbearably hot here in San Diego (it was in the high 90s yesterday) we've actually had ice cream for dinner twice since we made this first batch.


jessy said...

okay - now i need to invest in an ice cream maker, too. or i could just move across the country and into your neighborhood and beg you for some of yours, Marni! :D that ice cream looks so freak'n fantastical! daaaaayum!

Marni said...

Tee hee ... come on over! :) Though an ice cream maker *would* be a fun investment.