Cherries are one of those berries that rarely appear in fresh dishes, but they become an excellent filling, an addition to the main taste. Dairy ice cream is a neutral sweet product, there are no special frills in it. The cherries, getting into the milk base, soften their own acidity and transform the unassuming ice cream. A cool dessert with cherry color, taste and aroma appears on the plate. The structure of ice cream is exactly the same as that of desserts languishing in supermarket freezer display cases.
Products
- cherries (with pits) - 150 g,
- eggs - 2 pcs.,
- sugar - 130 g,
- milk - 250 ml,
- sour cream 15% - 150 g,
- starch - 1.5 tsp.
Sequence of preparation of milk ice cream with cherries
1. Pick up a hefty handful of berries and pour the cherries into a basket. This amount is enough for 6 servings of ice cream. If there is a choice, the darkest and ripest cherries are selected.
2. You can pick cherries by eye, but you can’t do without accurately weighing the sugar. Sugar is involved in creating the structure of ice cream. A measured amount of sweet sand is placed in a pan. Place one tablespoon of sugar in another bowl to beat together with the yolks.
3.A creamy dessert can contain rich homemade sour cream, while store-bought sour cream is suitable for light milk ice cream. Sour cream is mixed with sugar.
4. Dilute the sweet sour cream with milk and stir the mixture. The milk base is heated, but not allowed to boil. Turn off the heat until bubbles appear, indicating boiling.
5. Break the eggs, separating the yolks.
6. Add starch and a tablespoon of sugar to the yolks. beat until smooth and lightly foaming.
7. The beaten yolks are poured into a saucepan with a milk base. The yolk mass is poured in a stream so that no clots form. Beat everything with a blender at low speed so that splashes do not fly in different directions.
8. You need to deal with the cherries quickly, before the milk cools down. Wash the berries and remove the seeds. The prepared ones are placed in a deep bowl.
9. Place the milk base on the stove, boil over low heat, stirring with a whisk. The result should be a mass similar to jelly of medium thickness. The fire is turned off.
10. Beat the cherries with a blender.
11. Transfer the cherry puree into a milk base that has cooled almost to room temperature.
12. Beat the mixture until it has a homogeneous texture.
13. Pour the milk-cherry mixture into any sealable container that can withstand the cold of the freezer. The ice cream is left in the freezer for an hour.
14. Take out the dishes, stir the ice cream for 2-3 minutes, put it in the freezer. After an hour, repeat stirring.
15. Cherry ice cream will completely harden in 8-10 hours.
16. When serving, milk-cherry ice cream can be decorated with fresh berries.
