When you crack out the ice cream maker, do you know what time it is? It is SUMMERTIME!!!!!
When hubby and I were heading home from our vacation, I said spur of the moment….”Let’s get the KitchenAid ice cream maker attachment!” We are spur of the moment people. You remember in Pretty Woman when Julia Roberts said she is, “Fly by the seat of her pants kind of girl, you know moment to moment!” That is TOTALLY us!!!
So spur of the moment, turned into spending two fun days making my first batch of ice cream. I can totally scratch this one off the bucket list now.
How do you decide what flavor to make? Well how about looking at whatever is in season at your local farmers market?
A few weeks ago when I was listening to my favorite SirusXM station, Martha Stewart Living Radio. They had Molly from Molly Moon Homemade Ice Cream out of Seattle Washington. Molly Moon doesn’t just have everyday ice cream, she has created some gorgeous recipes. Her baby beet sorbet has me soooooo intrigued. Rhubarb is my favorite, so her rhubarb rose compote sounds beautiful. AND I really can not wait to try a savory ice cream, her cheese ice cream has to be out of this world….Wellll, I am a cheese lover!!!
I will be sharing about Molly Moon’s Homemade Ice Cream recipe book throughout the summer. I may share what some of the recipes look like, but to get the full recipe you can find more information here. You can also follow Molly Moon on Twitter here. Her book is really beautiful, and every recipe sounds delicious. She shares recipes for each season, I love the idea of making ice cream with fresh home grown ingredients.
The recipe I share is the basic ice cream recipe from the KitchenAid book, but I adapted it a bit. I really wanted to keep things simple my first round, but still use fresh ingredients. Cherries are special to me. I was born in Michigan. When you travel in Michigan during the summer, you will experience roadside stands with fresh bing cherries. Seriously delicious!!!
This is going to be the cherry of your tummy! Refreshing almond flavor, and full of fresh cherries in every bite!
15 minsPrep Time
15 minsCook Time
For this recipe you will follow your normal process with the ice cream maker.
To make ice cream -
Over medium heat, in a large sauce pot, heat up the whole milk until steaming, but do not bring it to a boil. Bring off burner and sit it aside.
Separate eight egg yolks, and place in KitchenAid mixing bowl with sugar. Mix on speed 2 for 30 seconds, then very slowly add in warmed whole milk and continue mixing on speed 2 until blended completely.
Return the milk egg mixture to the large sauce pot and cook over medium heat. Let it cook until bubbles start forming around edges, and mixture is steaming, do not let mixture come to a boil.
Place warm milk egg mixture to a large bowl, mix in heavy cream, almond extract, and salt. Mix, cover and place in freezer for about 4-5 hours. Or place mixture in cooler for at least eight hours.
I do not share the ice cream making process I did, I know each ice cream maker is different. Also, I had operator error in the beginning with the ice cream maker. So I stirred the ice cream like crazy in the frozen mixing bowl, and I was making ice cream with continuous stirring. If you do not have an ice cream maker, you may be able to find a way to make some still.
This ice cream was full of happy almond flavor, and worked beautifully with fresh cherries. Making ice cream is time consuming, and lots of waiting involved. With all that being said, I had so much fun, and cannot wait to make more ice cream!
What is your favorite flavor ice cream?
Disclaimer – I received a free copy of Molly Moon’s Homemade Ice Cream recipe book. All the words and opinions are my own.