Ingredients
- 1 lb/450g cherries pitted
- 1 tbs/15ml lemon juice
- 2 c/475ml heavy cream
- 2/3 c/140g granulated sugar
- 2 egg yolks
- 8 oz/225g mascarpone
- ½ tsp salt
Instructions
- Chop cherries into coarse pieces (1/4 pieces or smaller). Blend with 1/3 c sugar and lemon juice. Cover and set in fridge to macerate.
- Whisk egg yolks with 1/3 c sugar until pale yellow ribbons. Heat 1 c cream in a sauce pan over med until not quite simmering.
- Add ¼ of the cream to the egg yolk mixture while whisking constantly. Pour egg mixture back into hot cream slowly while stirring constantly. Continue stirring until custard starts to thicken.
- Remove from heat, cover with plastic wrap pressed to surface to prevent a skin forming and chill until room temperature.
- Beat remaining 1 c cream with mascarpone and salt until smooth (but not truly whipped). Add in custard and macerated cherries (including all liquid). Beat until completely combined and cherry pieces are distributed.
- Chill according to your ice cream freezer’s directions.