May 26 - National Cherry Dessert Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burgundy Cherry Ice Cream
Categories: I scream, Fruits, Desserts, Dairy
Yield: 2 Quarts

1 1/2 c Milk
3/4 c Sugar
2 tb Flour
pn Salt
2 lg Eggs
+=OR=+
3 Yolks (pasteurized, if
- possible) *
1 1/2 c Cream
1 c Cherry syrup

MMMMM------------------------CHERRY SYRUP-----------------------------
1 c Cherry cider
1/2 c Granulated sugar
2 c Fresh cherries; dark, sweet,
- bing, your call), halved,
- pitted

Heat milk to 185ºF/85ºC with sugar, flour and salt,
stirring until thick, cover for 10 minutes.

Beat eggs and add 1/2 cup of mixture while beating, then
add eggs to mixture.

* HEALTH NOTE: Since you’re dealing with eggs here, you
need to take care when cooking the custard. Too much
cooking and the custard gets lumpy, too little and you
risk salmonella. Another alternative is to use pasteurized
eggs.

Heat the mixture for one minute over medium, then cool
with plastic wrap or wax paper pressed onto the top of the
mixture to keep it from developing a skin. Cool for
several hours or overnight.

In the meantime, make cherry syrup by heating the cherry
cider in a small sauce pan and stirring in the sugar until
it dissolves. When the sugar has dissolved completely,
remove the pan from the heat and cool completely.

Add the cream and the cherry syrup to the cooled custard
mix, and freeze.

At the end of the freezing process, add the fresh cherries
and let the ice cream freezer stir them in.

For firmer ice cream, place the frozen custard in the
freezer until it achieves the desired consistency.

NOTE: When freezing ice cream, you need to use an ice
cream freezer to ensure that a certain amount of air is
mixed into the frozen cream. This gives it a lighter, less
icy consistency. When freezing sorbet, you may also freeze
it in a popsicle mold, a bowl or on a sheet pan. Be sure
to stir the mixture occasionally to limit the size of the
ice particles. Larger chunks of ice make for granita,
minuscule chunks make for a nice smooth sorbet (an ice
cream freezer is ideal).

YIELD: about 2 quarts

Recipe from: http://www.food.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis' Cherry Crisp
Categories: Fruits, Desserts, Dairy, Grains
Yield: 3 servings

5 c Pitted cherries
1/2 c Sugar
1 1/4 c Flour
2/3 c Brown sugar
10 tb Cold butter; in small
- pieces
3 tb (heaping) oats
pn Salt
Whipped cream

Set oven @ 350ºF/175ºC.

Toss together pitted cherries and 2 tablespoons of sugar
in a medium baking dish.

Combine flour, brown sugar, and a pinch of salt in
medium mixing bowl.

With a pastry cutter, two knives, or your hands (or a
combination of tools), work cold butter into flour
mixture until it resembles coarse meal (see above
picture).

Sprinkle mixture evenly over cherries.

Bake for 40 minutes, or until crisp until cherries are
bubbling and topping is golden.

Allow crisp to cool for 15 minutes.

Serve warm with whipped cream or ice cream spooned over
the top.

Notes:

We used cherries for our filling; however, but you can
substitute almost any combination of stone fruit or
berries for the cherries.

Adding chopped pecans or sliced almonds to the topping
would lead to a more nutty flavored topping.

Adding an extra 1 tablespoon of oats would make the
topping more chewy and cookie-like.

Adding lemon or orange zest to the topping would
pleasantly complement a stone fruit filling.

Crisp can be kept in the fridge for up to 5 days.

RECIPE FROM: https://porridgeformodernbears.wordpress.com

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