2 1/3 cups heavy cream
2 1/3 cups whole milk
4 large egg yolks
3 large eggs
1 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon extract
1 teaspoon yellow food coloring, optional
1 1/2 cups fresh cherries, pitted and halved
In large saucepan, combine cream and milk. Heat to just simmering over medium-high heat, stirring occasionally. Remove from heat.
Place egg yolks, eggs and sugar in mixing bowl. Mix on medium speed for 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of warm cream mixture to egg mixture. When combined, pour egg mixture into saucepan with remaining cream mixture. Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon.
Strain through fine-mesh strainer set over large bowl. Stir in lemon extract and food coloring, if using. Cover with plastic wrap placed directly on custard; chill completely (overnight is recommended). Pour custard mixture into your ice cream machine and freeze according to manufacturer instructions. Fold in cherries; transfer ice cream to freezer to harden completely (4 hours).
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This article was printed in the July 10, 2016 - July 23, 2013 edition.