Now the fun stuff, the ice cream extraordinaire. The ice cream that makes me reference heaven and being as I am an atheist this is quite the feat. It is so yummy. Tips ahead of time- drain and paper towel extra juice from cherries. I did not paper towel the excess juice out and the ice cream turned pink when hand mixing. So to keep it the right color make sure you squeeze the excess juice.Cherry Vanilla Ice Cream Dessert:Source: Paula Deen
Ingredients for the Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5 ounce) can of evaporated milk, chilled
2 cups maraschino cherries, chopped
Ingredients for the Candy Crumble:
1 stick butter
1 cup all purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream for garnish
Directions for Ice Cream:
In a large saucepan you need to combine the milk, sugar and vanilla bean seeds and pod. Cook this over medium heat, just until their are small bubbles forming around the edge. You should be stirring it occasionally.
Pour 1/4 of the hot milk mixture over your beaten eggs. Whisk this constantly.
Now pour this egg mixture into the remaining hot milk mixture. Whisk constantly.
Now you are going to cook this on low heat for about 5 to 7 minutes. The mixture should become thick (coats the back of a spoon).
Remove this from the heat and pass it through a mesh strainer into a bowl.
Now fill a large bowl with ice.
Place your bowl containing the milk mixture on the ice and let it stand for about 20 or so minutes. You need to stir it occasionally.
Remove from ice bath and stir in your salt, evaporated milk and cherries.
Cover this and chill in fridge for about 2 hours.
The recipe says to pour this into an ice cream maker bowl and freeze for about 2 hours. I don’t have an ice cream maker so I just stuck it in a container with a lid and froze it. Worked just fine. Just might take a little longer.
For the Candy Crumbles:
Preheat your oven to 350 degrees.
Melt your butter in a large skillet or pan over low heat.
In a bowl combine your flour, sugar and almonds.
Mix the ingredients together in bowl while adding butter slowly to it.
Now drop your candy crumbles onto a parchment lined cookie sheet. Drop any which way you like as it will crumble later anyway.
Bake this for about 20 to 25 minutes.
After they are finished and cooled, place half the mixture into a 9 x 12 inch pan or container.
Now scoop your ice cream mixture on top and smooth out.
Now add the remaining crumble over top of the ice cream.
Wrap your pan in plastic wrap or foil and pop it back into the freezer for about 2 or so hours, until ice cream and candy harden.
Slice and serve with whipped cream and a smile.
Hope you enjoy!
Toodles and smoochies! xx