Beer makes batters better, meat more tender, and sauces more flavorful.
Black Cherry Ice Cream
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- #53271
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cup heavy cream, whipped
lemon juice, optional
directions
Mash cherries slightly with the sugar in a bowl. Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary. Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve with macaroons.
added by
luckytrim
nutrition data
281 calories, 19 grams fat, 29 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
August 27, 2014
I modified this a little to make in an ice cream maker. I also used frozen cherries that I chopped and added later in the churning process.