Lately it seems like our life is all new – new house, new job, new colony of bugs in our mailbox…
But there’s something exciting about the possibility of it all, so we’re rolling with it – and it’s forcing us to switch things up and try a few things we’ve been meaning to try for years.
Like, for example, making ice cream – maybe Mark’s favorite food on the earth. It’s practically a crime we haven’t tried it before.
For our very first attempt at the cold creamy stuff — ever (it’s just crazy) — we worked with Ford and their super-clever new series Switch it Up to use one of our very favorite summer ingredients – sour cherries. And I have to say, I’m pretty happy with how it turned out.
Be sure to check out the latest episode of Switch it Up — where in which Food52’s Merrill Stubbs challenges Joanna Hawley of Jojotastic to a new task — right here!
And follow along for our sour cherry ice cream recipe below!
Because we can’t just follow a recipe in this house, we took some liberties with this delicious inspiration, and in the end we decided to adjust the sugar upward just a bit more — so use your best judgement and brew to taste.
… and expect much more of this ridiculousness as the summer goes on. Now that we’ve tried it once, the possibilities are endless!
… the more ice cream I eat, the less I have to think about the ongoing war being waged outside my house. As of late, the mosquitoes have banded together to attack me the moment my — apparently savory — skin hits the air. If West Nile doesn’t get me first, I’ll let you know how the counter-insurgency plan pans out.
… let’s just say I won’t be winning any hearts or minds.
Sour cherry ice cream
Adapted heavily from Brooklyn Supper
4 cups sour cherries, 3 cups pureed, 1 cup chopped
2 cups whole milk
4 cups heavy cream
1 cup sugar
1/2 tsp salt
3 tablespoons vanilla extract
Zest and juice from 1 lime
1/2 cup gin
Purée 3 cups of the pitted sour cherries.
In a sauce pan, heat 2 cups cream, milk, sugar and salt just until it begins to steam. Remove from heat and allow the mixture to cool in an ice bath in the refrigerator for a minimum of 2 hours or overnight.
Right before churning, mix the remaining ingredients and pureed cherries, leaving aside the last chopped cup.
Follow your ice cream maker’s instructions, pausing to add the remaining sour cherries right when the ice cream starts to set, around 25-30 minutes.
When the ice cream has finished churning, transfer to a freezable container and allow to set overnight, or a minimum of 2 hours.