cherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice creamcherry and roasted almond ice cream

So here we are with recipe number 2 of the 3-part cherry-almond-mahlepi love story and now celebrating these 3 ingredients in the form of ice cream. I have several recipes and methods for making ice cream and frozen desserts. The traditional version uses a custard with egg yolks, another uses sweetened condensed milk (this is the easiest and quickest), another more complicated one uses only egg whites, but that’s another story ! The important thing to remember is that different methods are used to avoid the crystallization that can often occur in ice creams or frozen desserts. In this case, the egg yolks play the important role of avoiding the fat molecules from separating from the water molecules so the ice cream is creamier and without ice crystals. The egg yolks are like other types of binding agents used in other foods such as pectin for jams and jellies, corn starch for sauces, gelatin or agar-agar for desserts as well as frozen yogurt, etc …The reason I added milk powder to this recipe is to avoid the extra water molecules in the cherry juice to crystallize and become crunchy, the added almond butter with its high fat content also helps with the creaminess ! Enjoy :)

cherry and roasted almond ice cream

12.08.2015

1 litre of ice cream

ingredients

  • 2 cups fresh cherries (300 grams before roasting, 1¼ cups / 200 grams after roasting and pitting and retrieving juice)
  • ½ cup whole almonds (75 grams)
  • 1 ¼ cups milk (310 grams)
  • 1 ¼ cups heavy cream 30-35% (300 grams)
  • 2 large egg yolks (40 grams)
  • ½ cup sugar (100 grams)
  • 1 tbsp almond butter (15 grams)
  • ¼ cup whole milk powder (25 grams)
  • ½ tsp vanilla extract (or 1 vanilla pod, cut in 2 and scraped)
  • ¼ tsp almond extract
  • ½ tsp ground “mahlepi” (if you don’t have any, add more almond extract, to your taste)
  • 1 pinch sea salt

instructions

  • preheat oven to 200°C
  • place cherries and almonds on 2 trays (covered with parchment or baking paper) and roast for 15-20 minutes (until you can smell the almonds), then remove and let cool
  • cut the cherries in half and remove pits and let cherries sit in a bowl to recuperate the juice later
  • chop the almonds into smaller pieces
  • heat milk and cream until it begins to simmer but do not boil, add the vanilla pod and mahlepi powder and remove from heat
  • combine the egg yolks and sugar and mix until smooth, then add the vanilla extract (if you didn’t add a vanilla pod to the heated milk and cream), almond extract, salt and almond butter and remix
  • combine ¼ cup (or less) of the cherry juice with the dried milk powder until smooth (to avoid crystallization) and add to the hot milk and cream mixture and mix
  • slowly and a little by little, pour the hot milk and cream and cherry juice mixture into the egg yolk and sugar mixture and keep constantly mixing with a mixer (to avoid cooking the egg yolks) until smooth
  • transfer the mixture to a saucepan and reheat at low heat and keep stirring (do not stop or leave unattended) until it thickens … *test the thickness with a wooden spoon by coating the back of the spoon with the warm mixture and drawing a straight line with your finger, when the line holds, it’s ready !
  • transfer the creamy mixture to a bowl sitting in ice water and let cool and then cover and refrigerate overnight (or minimum for 6 hours, but longer is better) until the custard thickens
  • the next day, remove the cream mixture and remix well until smoother
  • prepare your cherries (discard the extra juice) and almonds
  • using a cold ice cream churner, churn your ice cream mixture for 15 minutes and then slowly add the cut roasted cherries and chopped roasted almonds and churn for another 15 minutes (or more) until firm
  • transfer the churned ice cream to a covered or air-tight container and freeze for several hours minimum and serve

recette suivante

dark chocolate-dipped cherries

dark chocolate-dipped cherries

The story begins here... mahlepi or mahlab or mahalab is an aromatic spice made from the seeds of a species of black cherry, with a flavour similar to a combination of bitter almond and cherry. As I...

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