Sour Cherry Ice Cream
version: 2
Equipment & Processing
- Preparation: (e.g., the Magimix 4200xl, the Bamix Gastro)
- Cooking: (e.g., the Instant Pot 8L, Pressure Cooker at 1 bar)
| Ingredients | Quantity | Method |
|---|---|---|
| Frozen Sour Cherries | 600g | Thaw cherries. Reserve 100g for mix-ins. Place 500g on a tray in the Benchfoods Dehydrator at 70°C for 2 hours. This "shrivels" them slightly, intensifying flavor. |
| Lemon Juice | 20g | ^ |
| Full Cream Milk | 400ml | Combine milk, cream, and sugar in a pot. Heat to 70°C to dissolve sugar. |
| Heavy Cream | 300ml | ^ |
| Allulose or Sugar | 180g | ^ |
| Mascarpone | 200g | Add the dehydrated cherries, mascarpone, and Xanthan to the warm milk. |
| Xanthan Gum | 2g | Use the Bamix on high speed for 2 minutes. The Xanthan will emulsify the cherry, fats and milk solids into a thick, purple velvet. |
| Reserved Sour Cherries | 100g | Mix-ins: Roughly chop the reserved cherries and fold them in at the very end for textural "pops" of tartness. |
Revision History:
- [v1 Archive](_Archive/Sour Cherry Ice Cream - v1 - 2026-02-05-1842.md) - 2026-02-05-1842