John Myers
Ingredients for 12 servings:
- 300 ml sweet cream
- 300 ml milk
- 10 g dry vermouth
- 240 g sugar
- 120 g egg yolk
- 115 ml water
- 45 g glucose
- 225 g puree (black cherry puree)
- 225 g puree (sour cherry puree)
- possibly cherry brandy
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes
Bring the cream, milk, vermouth, and one-third of the sugar to a simmer, then cover and let steep for 15 minutes. Strain the cream mixture through a sieve and bring back to a simmer. Meanwhile, beat the egg yolks with the second third of the sugar until frothy. Slowly stir in the hot vermouth cream and heat over a double boiler until the mixture begins to thicken (strain to a rose). Stir over ice water until cold. Heat the water with the remaining sugar and glucose until the two sugars have completely dissolved. Stir into the two cherry purées. If desired, you can flavor it with a dash of kirsch. Add the mixture to the ice cream base. Chill the mixture in the ice cream maker and let it harden in the freezer. Chill in the refrigerator for half an hour before serving. The vermouth gives the ice cream a bitter note, but it pairs perfectly with other sweet dessert ingredients.
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