Cherry ice cream with cream and eggs

Category: Dairy and egg dishes

Ingredients
Cherry	400 g
Cream	480 g
Sugar	200 g
Eggs	3 pcs

Cooking method

Preparing quickly. It freezes, however, NOT quickly, but it turns out very tasty. In general, it is worth tinkering to pamper your loved ones with a delicious and cold dessert ... especially on a hot day.
It all started with the ripe cherry. We had two large trees in our garden. On one of them the cherry was dark burgundy, sweet, large ... but we did not eat it. Do you think you didn't want to? But no. Birds have always been ahead of us. Achyo? We need a business! But at least we got a couple of glasses. The birds also understood "business - it is NECESSARY!"
But the second, with the yellow was ours. They always collected a lot of berries from it. Such juicy, delicious. Maybe not as sweet as southern berries. But fragrant.
And then there was the heat outside. It's lazy to go to the general store for ice cream, so I thought: I'll try to make ice cream. Cherry-like. Only with cherries.
And then I thought again and decided that it was better not with cherries. Still, the berry is specific and ..., in general, did not. And the cherry was found in the bins. Just one and a half glasses, which are necessary for a good portion of ice cream.
In addition to cherries, you will need a bag of cream (there is 480 g). I happened to take out of the refrigerator yesterday's cream ... homemade, but, alas, there, in a jar, is already sour cream. So I still had to go to the general store. What about us? Harnessed the horse and quietly ...
Three eggs. Sugar needed, they say, was two hundred grams, but I poured less. I don't really want something especially sweet.
These are all the products that are needed for this, looking ahead - as it turned out, very tasty ice cream.
Cherry. You don't have to do anything special with her. Wash and remove pits. It is troublesome of course, but this is not liqueur for you - here bones will give nothing, except for dental inconveniences.
Of the eggs (these, by the way, are homemade, that is, from their chickens - what yolk there), only the yolk is needed. Separate how? Yes, everyone has their own ways. I came across a description "with the use of a medical syringe." So the main thing is to separate. And how - everyone's personal business.
Add sugar to the yolks. All. Better, in the process, slightly stir. The yolks were very dense. You see what kind of mixture came out. I already thought - it will not be possible to beat it.
But nothing happened. It is clear that the yolk-sugar mixture changed color and increased in volume. Airy, so to speak.
But the sugar never completely dissolved. And the mixture turned out to be very thick.
We heat up the cream. Until the first buns, that is, we bring them to a state of pre-boiling. As these gurgles appear, remove the ladle of cream from the fire and set to cool. Stir sometimes.
In the cooled cream ... you can allow a temperature slightly higher than body temperature, spread this very yolk-sugar mixture.
And mix very well. Until smooth.
And again we return the saucepan to the fire. Constantly (!) Stir gently, bring again to that very pre-boil state and remove from heat. Let it cool. My strong and kind advice to you. The first ten minutes, while it cools, stir periodically. More often. To avoid curdling the yolks.
We send the cherries to the blender.
And we buzz hard. Grinding berries into a state of juice with pulp. True, I will tell you a secret - there is no particular pulp formed there. If, of course, you have a good blender.
Then we put this puree, or juice, or whipped cherries - as you like, in a creamy - yolk - sugar base.
And mix thoroughly.
While we are working with a spoon, I will note that gourmets who are accustomed to smooth and monotonous can pass the whipped cherries through a sieve. Medium cell. In order to exclude small pieces of cherry skins, etc., from getting into the product, which, no matter how you twist, will remain. I didn't. All these parts do not cause any particular concern, but some ... in general, I like it better.
I then poured the mixture into a ladle with a spout. What for? I'll tell you now.
I have such a device. Freezer. It is, by the way, inexpensive, but the benefits of it are great. Recommend.
The lower part of this device, the flask of which, before use for three to four hours, is placed in the freezer. There is something splashing inside (by ear). So, it freezes there, and the flask plays the role of a freezer. A little troublesome, but convenient. No need for a bulky and expensive standalone router.
In the warmth, the flask immediately begins to become covered with frost, which then flows down with water. So - a napkin under the ice cream maker will not hurt.
We turn on the unit. There are blades inside that rotate.
And pour (see why a ladle with a spout was needed) the mixture into the unit. Carefully. If you pour it without turning on the rotation, then the particles of the mixture will immediately freeze to the walls.
And then we leave the unit alone. The mixture is still warm and nothing happens at first. It mixes itself slowly, saturated with air.
Within fifteen or twenty minutes, changes are visible. The mixture becomes denser.
And the unit was covered with a dense layer of frost. And this layer lasts (I was surprised myself) for almost an hour.
After about an hour and a half, I decided that was enough.
In general, this is ready-made, however, soft ice cream. It is quite possible to serve it already. Chessword.
I put the ice cream into bowls, which I put in the freezer. In about forty minutes the ice cream hardened and ... even pack it in briquettes.
I note that the flask was still quite cold at the moment of emptying. It was possible to twist it for another half an hour to get a more, so to speak, solid product.
Well, actually here! Delicate, slightly sour, refreshing cherry flavor. And, of course, the scent….
Angela for you at your meal!