Nothing captures the essence of summer quite like fresh Bing cherries. Their deep, dark hue signals ripeness and delivers a naturally sweet, juicy flavor that shines in this velvety ice cream. The recipe uses a cream cheese–based custard, giving the finished dessert a rich, tangy smoothness that perfectly complements the cherries’ brightness. Choose large, plump, smooth fruits for the best results—remember, cherries won’t ripen further once picked, so their flavor is at its peak when they’re dark and tender. This homemade ice cream is both indulgent and refreshing, an elegant way to celebrate cherry season.
INGREDIENTS:
1/2 cup water
1 1/2 cups sugar, divided
2 cups fresh Bing cherries, stemmed, pitted, and halved
6 ounces of cream cheese, at room temperature
1 1/2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
METHOD:
In a small saucepan over medium heat, combine the water, 3/4 cup sugar, and cherries. Bring to a boil, stirring occasionally, until the sugar dissolves. Remove from heat and let steep for 30 minutes. Drain the cherries, discarding or reserving the syrup for another use. Transfer cherries to a bowl, cover, and refrigerate for 30 minutes or up to 8 hours.
In a food processor, blend the cream cheese until completely smooth, about 30 seconds. Scrape down the sides of the bowl.
In a medium saucepan over medium heat, combine the milk, cream, and remaining 3/4 cup sugar. Cook, stirring occasionally, until the sugar dissolves and small bubbles form around the edges of the pan, about 5 minutes.
Add about 1/2 cup of the hot milk mixture to the cream cheese in the processor and blend until smooth, about 30 seconds. Add the remaining milk mixture and process again until smooth. Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla. Cover and refrigerate until fully chilled, at least 3 hours or up to 24 hours.
Pour the chilled cream cheese mixture into an ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen (about the consistency of soft whipped cream), add the chilled cherries. Continue churning or gently stir just until evenly distributed.
Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, at least 3 hours or up to 3 days.
YIELD: Makes about 1 quart.
SOURCE: Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
