Ingredients:
6 cups whole cherries
1 cup buttermilk
1 cup glucose
4 cups heavy cream
1 cup half and half
4 tsp tapioca starch mixed with a little of the milk
2 tsp lemon juice
Sources:
Cherries from Safeway, $1.99/lb., probably could have obtained better cherries elsewhere, such as a farmers market
Buttermilk, heavy cream, half & half, and rock salt from Snider’s (as it is difficult to find rock salt this time of year, we got 20 lbs, which may last us through the summer(!).)
Glucose from The Little Bits cake supply store in Wheaton
Recipe:
Pit cherries, cook, and put in blender when cool to get about 2.5 cups of cherry mixture.
We put the milk, cream, sugar and glucose in a large heavy-bottomed saucepan over medium-high heat. Cooked, whisking occasionally to discourage the milk from scorching. When the it came to a full rolling boil, reduced the heat to a low simmer for 2 minutes. Removed from heat and allowed to cool slightly, but it was getting late, and there was a Myrna Loy movie on TCM, so we proceeded to the next step.
Put large saucepan in sink with water and ice packs. Add the cherry mixture and mix gently. (Other recipes strain this mixture, but we don’t). When it is cool, put in refrigerator overnight.
When ready to churn, add the tapioca mixture and little lemon juice. We used 2 tsp, but will probably use less next time.
Churning:
16 lb bag of ice
rock salt as needed
Next time, soak the wooden White Mountain bucket as was the procedure for the old one. (I thought the new wood finish precluded that, but hey, it is a year old now, so I guess it finally dried a little.)
Results;
Very good. Could initially taste the lemon juice, but not in later servings.
Also, it seems that we need to find a balance between lots of berries (there were more berries in the strawberry batch, which had more flavor, but the texture of that one turned out to be much harder than this batch of cherry.
Adapted from: Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Dana Cree.