This recipe draws on David Lebovitz’s Strawberry Sour Cream Ice Cream for inspiration. I love the tangyness (yes, I just made that word up!) of the Sour Cream with the sweetness of the fruit.
|Grab a spoon!|
In a deep bowl, place:
1 1/2 pounds fresh Cherries, pitted
3/4 cup Sugar
2 Tablespoons French Brandy
Toss and cover for 1 hour, stirring occasionally.
When Cherries are juicy, add:
1 Cup Sour Cream
1 Cup Heavy Cream
1 teaspoon Fresh Lemon Juice
Blend together with an immersion blender.
Stir in 1/2 cup mini Chocolate Chips
Pour mixture into the bowl of an ice cream maker and mix for about 30 minutes until it reaches desired consistency. In the event that you have any left, store it in your freezer in an air-tight container!
|Moon Rise over Ventura Harbor from Marina Park, Ventura, CA|