White House Cherry ice cream
Classic American flavour, here based on a gelato-style vanilla ice cream recipe closely adapted from Fernanda Gosetti's classic book “Il Gelato”
  • 5 egg yolks
  • 100-125 ml (0.4 - ½ cup) sugar
  • 450 ml (little less than 2 cups) milk
  • 100 ml (0.4 cup) cream
  • ¾ - 1 vanilla bean, split lengthwise
  • 100-150 gram Maraschino cherries (drained but whole)
  1. Whisk together the egg yolks and sugar in a bowl.
  2. Cut the vanilla bean lengthwise, scrape out the small seeds and put all together with the milk and about 75 ml (1/3 cup) of the cream in a saucepan. On low heat, bring to a close boil. Remove the vanilla bean stalk-pieces (but keep them on the side – they’ll be reinserted later!).
  3. Slowly and little by little, pour the hot milk/cream into the egg-sugar mixture, whisking all the time (“the tempering stage”).
  4. When the ingredients have been mixed, pour back the liquid into the saucepan.
  5. On low heat, continue to whisk, ultimately bringing the mixture up to about 82-84º Celsius (189-183 ºF); the stage when you should be able to draw a line through the custard on the back of a spoon (or equivalent) that stays. For added security, use a thermometer! And remember to whisk all the time – you don’t want to end up with scrambled eggs!
  6. Take off from the heat, put in the vanilla beans again and cool down the ice cream base as fast as possible. When sufficiently cool, put in a refrigerator to chill for about five hours (or preferably, over night).
  7. Remove the vanilla bean-parts and pour the chilled ice cream base in your ice cream machine and churn according to instructions.
  8. Put the ice cream in a freezer-safe container, and gently blend in the well-drained, whole Maraschino cherries. Cover the surface with plastic film, put the lid on the container, and store the ice cream in the freezer.
Taste is personal - the Maraschino cherries are very sweet and have a distinct flavour. While this recipe tries to find a workable overall balance, I invite you to experiment with the ratios of sugar and cherries in case you would like a sweeter (or even less sweet) end result. If in doubt, start out with the smaller amount of sugar and test! Also remember that the perceived sensation of sweetness will be affected (reduced) by time spent in the freezer. Thus, an ice cream that verges on the "too sweet"-side directly after churning might taste more balanced after a few hours in the freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/06/white-house-cherry/