I am sharing this lovely recipe with all of you who are obsessed with ice cream!
Enjoy each frosty bite!
Blueberry-Cherry Ice Cream
2 cups fresh Cherries (pitted)
2 cups fresh Blueberries
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
Add all the fruit to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing fruit to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. Then, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat until quite thick. Stir constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Mix it well.