Oh dear Goddess, is that tasty!
Two cups of fresh cherries, pitted and halved
1/3 cup sugar (I meant to use vanilla sugar for this but forgot)
pinch of salt
splash of lemon juice
Mix all above in saucepan on medium for about 10 minutes, till cherries are turning jam like and sauce is boiling. you need to watch at stir especially at the beginning before the cherries start to juice so the sugar doesn’t burn. Cool to room temp.
2 cups Silk creamer (I used 1 1/2 cups vanilla, 1/2 cup plain)
1 cup vanilla soy milk
1/3 cup sugar
Bring to near simmer. Pour into bowl and chill in ice bath to room temp. Add 1 tsp vanilla paste. Pour cherry mix into milk and chill 2 hours to overnight and churn.
This is probably the best cherry vanilla ice cream I have ever tasted, and it’s one of my favorite flavors.
Tomorrow, malted milk ball (aka whoppers).
Leave a Reply