Cherry cream ice cream

Pit the cherries and add sugar to enhance the taste

(Sugar releases the flavor!!)

Then bring to the boil for about 3-5 minutes.

Only add to the ice cream mixture at the end

Mix dry ingredients, heat with milk to approx. 50°. mix at the highest temperature, approx. 2 min.

(I do this in the boiling Kenwood food processor)

Then add the boiled, well-pureed cherries and mix on the highest level

Stir in the cream briefly, only briefly could flocculate

Leave to mature in the refrigerator for 3-6 hours

Then mix briefly and freeze in the ice cream machine, removing the ice at -8 to -8,5°

Possibly. Variegato swirl in

Allow to freeze in the freezer for 24 hours, please the freezer should not be colder than -18°

Set the pitted cherries in the sugar for 30 minutes

Then add the remaining ingredients and simmer on the stove for approx. 2 minutes

Pour into hot jars and seal immediately

It is best to prepare it 1 day in advance so that it can infuse well and cool down