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Cherry-sherry Ice Cream

  • 200 grams candied cherries, cut in fine pieces
  • 6 Tbsps Sherry
  • 1 quart milk
  • 2 egg yolks
  • 1 Tbsp cornstarch
  • 1 1/2 cups sugar
  • 1 quart cream
Soak the cherries overnight in the sherry. Make a custard of the milk, egg yolks, cornstarch and 1 cup sugar. When it thickens, remove from fire and add 1/2 cup sugar. Let cool and then add the cream. Put in freezer and when half-frozen, add cherries and sherry. Complete freezing.
Submitted by Tess M May 25, 2009
11 min 840 min 851 min


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