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This delightful cherry and herb-infused ice cream is not only delicious but also incorporates the natural goodness of Cherries & Herbs, making it a refreshing and healthful treat.
Ingredients
Cherry Juice Infusion
1 Cup Natural Remedy Tonics Cherry Juice & Herbs
2 Tbsp fresh basil leaves, chopped (optional)
2 Tbsp fresh rosemary leaves, chopped (optional)
Ice Cream Base
2 Cups heavy cream
1 Cup whole milk
3/4 Cup granulated sugar
1 Tsp pure vanilla extract
4 large egg yolks
A pinch of salt
Method
Cherry Juice Infusion: In a small saucepan, combine the Natural Remedy Tonics Cherry Juice and the fresh herbs: basil, mint, and rosemary (optional). Heat over low heat just until it begins to simmer. Once it simmers, remove it from the heat and let it cool to room temperature. Then, refrigerate it for at least 1 hour to allow the flavours to infuse. After it has infused, strain the Cherry Juice to remove the herb leaves. You should be left with a beautifully flavoured cherry juice.
Ice Cream Base: In a medium mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened. In a separate saucepan, heat the heavy cream and whole milk over medium-low heat until it starts to steam but doesn't boil. Be careful not to scorch it.
Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly. This is called tempering and prevents the eggs from scrambling. Gradually add the remaining milk mixture while continuing to whisk.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Remove the mixture from the heat and stir in the vanilla extract. Let the ice cream base cool to room temperature. Once cooled, cover it and refrigerate for at least 2 hours or overnight.
Making Cherry Herb Ice Cream: Once the ice cream base has chilled, combine it with the infused cherry juice. Stir until well mixed. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. When the ice cream has reached a soft-serve consistency, transfer it to an airtight container, and swirl in additional fresh cherry juice or chopped fresh cherries for extra texture and flavour if desired.
Seal the container and freeze for at least 2-4 hours or until firm. Serve your homemade cherry and herb-infused ice cream in bowls or cones, garnished with fresh basil or mint leaves for an extra herbal touch. Enjoy!
Image sourced by Erren's Kitchen
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