Cherry Ice Cream Soda
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Milk910 g
Bing Cherries (pitted)1 cup
Sugar8 large
Egg Yolk2 cups
Heavy Cream1 cup
GlucoseDirections:
1
Place cherries and syrup in the bottom of a tall glass
2
Pour in milk and about 1/4 cup seltzer; stir to combine
3
Add ice cream
4
Fill glass with seltzer water
5
Dollop with whipped cream and top with a cherry
6
Serve immediately
7
Combine the cherries, sugar, and black cherry concentrate in a medium saucepan
8
Cover and place over medium-low heat
9
Cook, stirring occasionally, until cherries are tender, about 15 minutes
10
Transfer to an airtight container and refrigerate until chilled, at least 1 hour and up to overnight
11
Yield: about 3 cups Prepare an ice bath; set aside
12
Split the vanilla bean lengthwise with a sharp paring knife
13
Gently scrape out all the seeds
14
Whisk together 1/2 cup sugar with the yolks; set aside
15
Place the vanilla bean scrapings and pod in a medium saucepan with the cream, milk, and the remaining 1/2 cup sugar and pinch of salt
16
Bring the milk mixture just to a simmer
17
Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly
18
Keep adding milk mixture, about 1/2 cup at a time until it has all been added
19
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes
20
The custard should retain a line drawn across the back of the spoon with your finger
21
Pour through a mesh sieve into a medium bowl set in the ice bath, discard vanilla bean
22
Stir occasionally until cooled
23
Whisk in cherry concentrate and corn syrup or glucose
24
Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight
25
Pour into an ice-cream maker and add poached cherries
26
Process according to manufacturers' instructions until set, but not hard
27
Transfer the soft ice cream to a plastic container; freeze at least 4 hours and up to overnight
28
Yield: about 1 1/2 quarts