TCP Kitchen
Ice Cream and Sorbets Churn out flavorful treats sure to take the edge off a Texas summer BY MEGAN MYE RS, FOOD E DITOR
One blessing of the Texas heat is that we rarely need an excuse to indulge in a cool, creamy bowl of ice cream. When I make ice cream, I tend to opt for Philadelphia-style, which does not use eggs. After chilling the liquid, you can let your machine churn it while you’re eating dinner and have fresh soft serve for dessert. Amaretto helps keep this ice cream soft enough to scoop, but if you prefer, you can substitute ½ teaspoon of almond extract.
Cherry Amaretto Ice Cream
1 jar (11 ounces) maraschino cherries, without stems, divided use 1½ cups heavy cream 1½ cups whole milk ½ cup sugar 2 tablespoons amaretto liqueur
1. Strain cherries over a bowl, reserving liquid. Slice half the cherries into quarters and set aside. 2. Purée remaining cherries with the reserved juice, then pour into a medium bowl. Whisk in cream, milk and sugar. Cover and chill 2 hours.
3. When ready to make the ice cream, add amaretto and mix well. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. In the last few minutes of churning, mix in the reserved sliced cherries. Scoop ice cream into freezer containers and chill completely, until ready to serve. MAKES 1.5 QUARTS W E B E X T R A Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Chocolate Frozen Yogurt.
