Nowadays there are several new, easier types of ice cream makers. At our house, we recently acquired the ice cream maker attachment for our Kitchenaid mixer, and it's inspired me to try out some new flavors! If we could eat the ice cream quicker I'd come up with a new recipe every week, but so far it's about once every two weeks lol. The first ice cream recipe I tried was the cinnamon ice cream recipe on www.simplyrecipes.com. Toss some halved and pitted fresh plums and peaches in a big foil packet, dot them with a tiny bit of butter, sprinkle with brown sugar and cinnamon and ginger, wrap them up and grill them for 15 minutes and you've got an amazing dessert, made even better by the addition of this delicious cinnamon ice cream!
This inspired me to make my own ice cream concoction... hopefully the first of many! I hope you like it, tell me what you think!
Bing Cherry Ginger and Cinnamon Ice Cream
Ingredients
1 lb. fresh bing cherries, stemmed, pitted and halved
1 Tbsp. peeled fresh ginger, grated
1/2 teaspoons of ground cinnamon
1 cup of whole milk
1/2 cup of sugar + 3/4c. sugar
1/2 teaspoon of salt
2 cups of heavy cream
6 egg yolks
Directions
Place the cherries, cinnamon, ginger, and 1/2 cup of the sugar into a saucepan. Bring to a simmer over medium high heat, and continue to cook for 8-10 minutes. (You may want to add a tiny bit of water at the beginning of the cooking process so the sugar doesn't burn). Cool slightly, transfer to a bowl, and refrigerate until cold.
Meanwhile, heat the milk, 3/4 cup sugar, salt and 1 cup of the cream in another medium saucepan over medium heat. While the mixture is warming, set a metal bowl into a larger bowl half full of ice and water. Pour the remaining cup of cream into the chilling bowl and place a strainer on top.
In another bowl, whisk the egg yolks and then slowly add the warmed milk mixture to the egg yolks one ladlefull at a time, all the while whisking the egg yolks, until about half the heated milk mixture is incorporated. Pour the rest of the heated mixture out of the pan into the eggs, then transfer everything back into the pan. Heat the yolk and milk mixture in the saucepan stirring constantly and scraping the sides and bottom of the pan, until it thickens to a custard consistency. You will know you have reached this stage when the mixture coats the back of a spoon and you can run your finger through it and the liquid stays in place, and the mixture reaches 170-175 degrees F.
Pour the heated custard through the strainer into the chilling bowl of cream to strain out any eggy bits that might remain, remove the strainer and whisk the mixture to combine. Stir occasionally until the mixture chills somewhat, then refrigerate until completely cold, at least an hour. When both the cherry mixture and the custard mixture are chilled, strain the juice from the cherries into the custard mix and stir to combine, reserving the cherries in a separate bowl. Freeze the custard/cherry juice mixture according to your ice cream maker's manufacturer's instructions. Once frozen, stir in the cherries. Transfer ice cream to a sealed container, freeze and enjoy!
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