Cherry Vanilla Ice Cream Dessert
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Whole Milk2 cups
Sugar4 large
Egg (lightly beaten)1 tsp
Salt1 cup
All-Purpose Flour1 cup
Brown Sugar1 cup
Almond (slivered)Directions:
1
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod
2
Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally
3
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly
4
Pour egg mixture into remaining hot milk mixture, whisking constantly
5
Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon
6
Remove from heat; pour through a wire mesh strainer into a bowl
7
Fill a large bowl with ice
8
Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes
9
Remove bowl from ice bath and stir in salt, evaporated milk and cherries
10
Cover and chill for 2 hours
11
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions
12
If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm
13
For the "Candy" Crumble: Preheat oven to 350 degrees F
14
Melt butter in a large skillet on low heat
15
In a bowl combine flour, sugar and almonds
16
Mix together while adding the warm butter
17
Drop "candy" crumble onto a cookie sheet
18
*Cook's Note: Does not have to be in balls
19
After it gets cooked it will be crumbled for the dessert
20
Bake in the oven for 20 to 25 minutes
21
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan
22
Scoop ice cream on top and finish with the rest of the crumbles
23
Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours
24
Slice and serve with whipped cream, for garnish