This week I was on a mission to make ice cream. It all started when I bought a ridiculous amount of bing cherries at Whole Foods. I usually don’t buy produce from them because it can be expensive but they had a special on these tasty looking numbers!

The bag weighed in at 4 lbs! That’s when I thought to myself “What the hell am I going to do with 4 lbs of cherries!” Maybe I could make jam or even a pie but with the ninety degree weather outside ice cream seem more appropriate.
Off I went to Target for an ice cream maker and cherry pitter. So, this bag of cherries that was such a deal turned into a $40 project! Ha, classic!

Rival Gel Canister Ice Cream Maker - 1 qt.
The process was pretty simple but pitting the cherries was a little messy, well a lot messy. By the time I had pitted 12 oz of them it looked like a small massacre had occurred in the kitchen. I somehow managed to get cherry juice all over the counter, the kitchen wall, and even the framed artwork. Oops!
The ice cream maker requires that the cylinder base by placed in the freezer overnight so after 24 hours I made a simple custard (1 pint of cream, 5 eggs yolks and 5 oz of sugar) cooked on low to 185 degrees, added the puréed cherries and chilled. I fired up the machine, pouring in the custard and let it churn away for around thirty minutes. Once it thickened up I added some chocolate chips at the end and VIOLA!

Straight from the machine it had the consistency of soft-serve so I stuck it in the freezer to harden. All in all a very tasty treat! Next up, coffee gelato! Yum!