Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 35 mins
Servings:
8
Ingredients
Directions
Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Cook’s Note
Remove ice cream from freezer 5 to 10 minutes before serving so it comes to the right scooping temperature. Served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Nutrition Facts (per serving)
| 275 | Calories |
| 20g | Fat |
| 22g | Carbs |
| 2g | Protein |
