Today was my second kid's first birthday. After buying some beautiful Bing cherries at the farmer's market last week, and seeing my son down pound after pound of cherries, I figured that some cherry ice cream was in order to celebrate his special day.
Cherry ice cream -- or cherry dessert of any sort, for that matter -- is something of a labor of love. To prepare, you must stem and pit the cherries, which is a fairly monotonous task. I, however, am a pro at delegation. :)
The first picture of this post pretty well summarizes a key aspect of my kitchen: a communal gathering spot to share in a family cooking activity. I definitely had a vision of an "all hands on deck" approach to meal prep when I designed the kitchen.
In the case of cherry ice cream, a well-captioned photo essay does more to describe the journey than words could possibly do. So without further delay, here is our fresh Bing cherry simple ice cream:
|On the right, my 3yo daughter stems two pounds of cherries. On the left, my 78yo mother pits them with a chopstick. She is pitting them over a bowl to catch the cherry juices. Waste not one bit of cherry goodness!|
|Two pounds of cherries, plus their juices, are coarsely pureed using one of my favorite appliances: my Kitchenaid food processor. This guy is about 10 years old.|
|In a wide glass Pyrex bowl, I mix the cream/sugar mixture with the pureed cherries. Pink goodness. Store this in the fridge, covered, for 8h or overnight.|
|Scrape ice cream into freezer container for storage (if you don't just eat it right away...)|