Cherry ice cream
Swedes are Europe’s biggest consumers of ice cream with the average Swede getting through a massive 13½ litres (28½ pints) per year! I must admit that I too enjoy eating ice cream, especially in the gentle evening sun after a long day. It is even better if I have made the ice cream myself and I know exactly what has gone into it.
When cherries are plentiful in the summer this is a superb ice cream to make. Fortunately @EnglishCherry have their cherry orchards near where I live, so I use their wonderful sweet cherries. Wherever you live do try and support local producers rather than buy cherries that have been flown half way around the world.
This is a lovely creamy ice cream without any faffing around making a custard. The quantity of cherries is not important either. Despite being easy to make the result is a nice soft creamy easy-scoop ice cream. John Duxbury
• Use raw (pure) granulated sugar if possible, as it makes better ice cream than any other sugar.
• Keep the cherries in the fridge until you need them. Good ice cream needs cold ingredients, apart from the egg and sugar, to freeze well.
• Home-made ice creams have a better flavour than most commercial ice creams, but as they don't have any preservatives the flavour fades with keeping so aim to eat within a month.
This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.
|170 g||(6 oz)||sweet cherries (about 1 cup)|
Ice cream base
|110 g||(½ cup)||sugar, preferably raw cane sugar (4 oz)|
|240 ml||(1 cup)||whipping cream (heavy cream)|
|120 ml||(½ cup)||milk|
|1 tsp||vanilla essence|
1. Rinse the cherries, remove the stones and coarsely chop them.
2. Put the cherries in a bowl with 2 tablespoons of sugar and stir thoroughly. Cover and refrigerate for 2 hours, stirring every 30 minutes.
3. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.
4. Whisk in the sugar, a little at a time, then continue whisking for another minute until well blended.
5. Pour in the cream, milk, vanilla essence and a couple of tablespoons of the cold cherries (but not the syrup). Whisk the mixture to blend.
6. Pour into an ice cream maker with the paddle running.
7. A few minutes before the ice cream is almost set, add the rest of the cherries, but again without adding the syrup. (See your ice cream maker’s instruction book for advice on setting times.)
8. Transfer to an ice cream tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.)
Without an ice cream machine
If you’ve not got an ice cream machine, continue whipping after stage 5 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the ice cream with cling film and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.
Chocolate and cherry ice cream
Chocolate addicts might prefer to halve the amount of cherries and add some chocolate curls during step 7. You can buy little packets of chocolate curls or easily make some yourself by placing some dark chocolate in a freezer for an hour or so until it is very hard and then shaving it over a bowl using a cheese grater or a vegetable peeler.
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