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Gijón Style Cherry Ice Cream

Data science and analytics software development require a lot of brain power, brains like glucose to work well, and what better vehicle for glucose into the body than Gijón style cherry ice cream?  This ice cream is famous across the Iberian Peninsula for its rich flavor and delicate consistence.  And here's the recipe.

Ingredients

  • 2.5 cups of chopped Bing cherries (in Spain you'd go for Jerte cherries)
  • 1.5 cups of refined sugar
  • 1 lime
  • 1 teaspoon of pure vanilla extract, bourbon base
  • 3 cups of heavy whipping cream
  • 1 cup of milk

Preparation

Ask your four-year old to help remove the pits off the cherries.  Chop the remaining 2 cups of cherries (he'll eat about half a cup).

Pour the chopped cherries in a large bowl.  Cover them with 1 cup of sugar and squeeze the juice of the lime.  Mix.

Mash them until you get as much liquid out of them as possible.  Let them rest for 8 hours on the counter, then stick them in the refrigerator, wrapped, for 24 to 36 hours.

You know they're ready when the lime juice + sugar + cherries enzymatic processes liquify the mix into a syrup.  Pour 2/3 of this into a blender, and blend at low speed until smooth.

Pour the remaining 0.5 cups of sugar into a deep bowl.  Add 1 cup of milk.  Use a hand blender and mix for 60 seconds.  Without stopping to blend, add 1 tbsp of vanilla extract, blend for 1 minute.  Add 3 cups of heavy cream without stopping, and blend for another minute (3 minutes non-stop so far).

Keep blending non stop.  I know you're tired, we're almost done.  Drop all the blended cherry syrup and the cherry bits into the bowl, and keep blending for 1 minute or until everything is an even, deep purple/red/pink color.

You blend non stop because you are aerating the mix.  The more you mix, the more nice bubbles you'll get throughout.  The more bubbles, the smoother the ice cream.  If you do this right you won't need to cheat and use eggs or xantham gum to smoothen the ice cream.  If you want to cheat then just buy some ice cream at the supermarket.

The mix looks like this when you pour it into your ice cream making device:

Let the ice cream maker run for at least 35 minutes, 40-45 will be better if it's well insulated.  Take a break, walk the dog, call your friends, whatever.

Transfer the ice cream to its final container and put it in the freezer.

  • If the ice cream is "for today" leave it there for 30-60 minutes.
  • If the ice cream is "for later" leave it there and take it from the freezer 10 minutes before serving.

Send the 4-year old to bed before the final step.

Grab a spoon, and scrape off whatever ice cream you couldn't transfer to the container.  Eat it.  Close your eyes.  Revel in the smooth consistency.  Enjoy it.  You earned it.

Cheers!

Written by Eugene Ciurana on Tuesday June 14, 2016
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