Summer, Preserved

It seems I’m on a bit of an ice cream kick these days.

But, can you blame me? I’m desperately trying to hang on to these last lazy days of summer for as long as possible

And, while normally I’m all for adventurous flavors, this time, I wanted something classic: cherry vanilla.

Rosy hued and delicately flavored, this ice cream positively tastes of summer. The Bing cherries—naturally sweet—don’t need much help to shine. A little sugar helps to break them down and flavor the cream, but you could even scale it back. You’ll want to leave some toothsome chunks of the fruit, too, so that long after cherry season has passed, you’ll be able to savor their flavor.

I’ll be stockpiling this in my freezer to enjoy long after the air has gotten crisp.

Cherry Vanilla Ice Cream

1 pound Bing cherries
1/2 cup water
1/2 cup sugar
2 1/2 cups heavy cream
2 TBS good quality vanilla

Remove the pits from the cherries, and chop them into small pieces.

In a large saucepan, combine the cherry pieces, sugar and water. Bring to a boil and heat until the cherries start breaking down, at least 15 minutes. Stir occasionally.

Reduce the heat so that the cherries and syrup are at a simmer and add the heavy cream. Simmer for 30 minutes, stirring occasionally and taking care not to let the cream come to a boil.

Remove the pot from the heat and stir in the vanilla, mixing well.

Refrigerate to cool, at least 2 hours. Then, process the mixture according to the manufacturer’s instructions.

Makes approximately 3 1/2 cups


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