 | Mellow Cherry Chip Ice Cream5 cups Rose Levy Beranbaum; (www.realbakingwithrose.com) |
| • | 273 g. The Perfect Purée Cherry Puree, thawed |
| • | 228 g. sugar, divided |
| • | 9 g. cornstarch |
| • | 290 g. heavy cream |
| • | 31 g. corn syrup |
| • | 112 g. egg yolks (6-9 large egg yolks) |
| • | 106 g. milk, divided |
| • | 84 g. dark chocolate, thickly grated |
| • | 1/2 tsp. pure almond extract |
| Method: | |
| 1. | In a custard cup or small bowl, stir together the cornstarch and 44 grams of the milk until smooth. Cover with plastic wrap to prevent evaporation. |
| 2. | In a medium saucepan, with a silicone spatula, stir together the remaining milk (62 grams), cream, sugar (150g., glucose, and salt until well blended. |
| 3. | In a small bowl, place the egg yolks and whisk them lightly. Set it near the cooktop. |
| 4. | Over medium heat, bring the milk mixture to a boil, stirring constantly. Lower the heat and cook at a slow boil for about 2 to 3 minutes to evaporate some of the water in the mixture. Remove the pan from the heat. Allow the mixture to cool for a few minutes (to about 180˚F/82˚C). |
| 5. | Stir the cornstarch mixture to make sure it is smooth and then whisk it into the hot mixture. Return the pan to the heat and bring the mixture to a slow boil. Cook for 1 minute whisking gently. It will thicken quite a bit. Remove it from the heat and gradually whisk about 1/2 cup of the mixture into the egg yolks. Then whisk the egg yolk mixture back into the pot. |
| 6. | Check the temperature. If an instant-read thermometer reads 170˚F/79˚C there is no need to heat it further. If it is lower, heat the mixture on low, stirring constantly with a silicone spatula until thickened a little further. When a finger is run across the back of the spatula it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/79˚ to 82˚C. |
| 7. | Immediately remove the pan from the heat and pour the mixture into the strainer, scraping up the thickened mixture that settles on the bottom. Press it through into the bowl and scrape any mixture clinging to the underside into the bowl. |
| 8. | Stir in the 78 grams of sugar and then the frozen purée and the almond extract. Stir until melted and the mixture is cool enough to refrigerate for a minimum of 8 hours. |
| 9. | Churn the cherry custard in a prechilled ice cream maker. When it reaches soft service and balls up around the dasher add the chocolate and spin for another few seconds. |
| 10. | Transfer the ice cream to the chilled container. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for a minimum 4 hours before serving. The full cherry flavor will be best the day after churning. |