Homemade Cherry Ice Cream No Ice Cream Maker

Instructions

Prepare your choice of Vanilla Pastry Cream

• Prepare one batch of vanilla pastry cream
• You can find the recipe and step by step here -  Classic French Vanilla Pastry Cream  or  Eggless Vanilla Pastry Cream 
• Cool completely

Prepare Cherry Filling

• Prepare cherry filling as shown in the previous post.
• Detailed recipe below

Whip the cream

• Pour the whipping cream in a mixer bowl with whisk attachment
• Whip to stiff peaks.

Combine and fold.

• Fold whipped cream to the cooled vanilla pastry cream.
• Pour one cup cherry filling in and stir well.
• Pour the mixture into an ice cream tub or Tupperware.
• Add another 1/2 cup cherry filling all over the mixture.
• Use a knife to swirl the cherry filling making sure not to over mix.
• You want to maintain the ice cream to have a marble of dark and light pink.
• You can save the other 1/2 cup for topping or add it in now as well.

Freeze and Serve

• Place the container in a zip lock back (read tips above ) and freeze for 3 hours or over night.
• When ready to use - let thaw out for 5 to 7 mins or until it can be scooped with a ice cream scooped.
•  You can also serve it with more cherry filing on top.

Instructions

Method:

• It is important that you have all your ingredients ready before you start cooking. This will ensure you do not leave the milk unattended.
• Place the egg yolks in a bowl that will accommodate the quantity of milk as well.
• Place the milk on medium heat. Let it come to almost boiling but not boiling.  -(Once you see tiny bubbles on the sides of the pan - turn the heat to the lowest setting) 
• To the egg, add the sugar, cornflour, and vanilla extract. 
• Whisk until light and almost foamy. You want to get the sugar to almost dissolve. 
• Once the milk is ready. Reduce heat. Remove the pot of milk from the heat. 

Tempering the yolks with the milk

• Do not rush this step. 
• Pour one cup of hot milk into the egg mixture a little at a time, stirring constantly as you do so. 
• Then another cup... stirring...
• followed by the rest of the milk.This is called tempering the eggs. You add hot liquid to the eggs slowly and raise the temperature of the eggs. If you add the liquid too fast the eggs will scramble. So be gentle and slow.

Thicken the pastry cream

• Pour the egg and milk mixture from the bowl back into the cooking pot. 
• Place the pan on low at most times. 
• I use a whisk but you can use a wooden spoon too. 
• You  must stir all the time - this will avoid the milk and egg to curdle and you will have a silky smooth custard. 
• This can be very boring but it is important to keep the heat low and stir constantly.You want the mixture to cook and thicken at the same time. The mixture will looked reduced in quantity when thickened.
• This mixture will continue to thicken as it cools. 
• Sieve to remove any lumps - giving you a smooth velvety creamy pastry. 

Instructions

• Wash and remove seeds from the cherries
• Place Cherries in a saucepan with, sugar, cornstarch, lemon juice, and water.
• Heat on low to medium until sugar is dissolved. 
• Continue to cook on low - the mixture will thicken and looks glossy.
• When thick enough to coat the back of a wooden spoon or spatula it's ready.
• Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick not too runny. 
• Remove from heat - Pour into a mason jar
• Let cool completely