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This unbelievably delicious ice cream was created by Javier Gonzales, sous chef. Ice Cream Base
Twenty-four egg yolks
Six cups half and half
Three cups sugar
Cherry Flavor
Three pounds Michigan cherries, pitted
Six cups heavy cream
One-half cup brandy
Two cups sugar
Three tablespoons Mexican vanilla extract
Three cups chopped semi-sweet chocolate
Mix egg yolks and sugar well, then blend in half and half. Put mixture in double boiler and bring to boil. Reduce heat and cook for 20 to 30 minutes. Remove from heat and let cool completely.
Using a double boiler, cook the pitted Michigan cherries at the boiling point for 15 minutes. Let cool and then puree in a blender. Take six cups of the puree and add to the ice cream base. Blend in all other ingredients except for the chocolate pieces. Place mixture in a large ice cream maker of your choice. Add the chocolate pieces with a spoon as the ice cream is starting to set. Once set, place ice cream in freezer or serve immediately with chocolate sauce. Makes two gallons.
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