Double Cherry Ice Cream with Cherry Sage Sauce

Cherry ice cream with cherry sage sauce and a cherry on top is a bitter-sweet, creamy dessert that will leave you cool and satisfied in the summer heat. The cherry sage syrup accentuates the sweet cherry flavor and outlines sweetness with bold undertones. You get cherry flavor throughout the cream and also big cherry chunks.

This ice cream can be all local in Idaho in June and July with local cream, local cherries from Kelley’s Canyon Orchard, and of course local sage from Purple Sage Farms. Thank you Ethan for sharing this delightful recipe!

Double Cherry Ice Cream topped with cherry sage syrup and a cherry /Arlie Sommer

Ingredients

6 cups of ripe cherries, 4 cups pitted 2 cups whole
2 cups heavy cream
1 cup whole milk
6 egg yolks
2 cups sugar
1/3 cup of fresh sage leaves
salt
2 tbsp. Brandy (optional)

Directions

Step 1

Blend the 3 cups of pitted cherries and steep these blended cherries in a mixture of the milk and cream. Chop the 1 remaining cup of pitted cherries finely to mix in later and set aside.

Step 2 - The Sauce

While the cherry mix steeps add 1 cup of sugar, 2 cups of whole cherries, the sage (roughly torn), the brandy, and one light pinch of salt to a small sauce pan and place over medium heat until the sugar has melted and the cherries start to break down, around 15-20 minutes.

Step 3 - The Sauce

Break up the cherries in the sugar mixture with a wooden spoon or other means and, once every cherry has burst, strain the mixture through a mesh strainer and place into a container and chill.

Step 4

In a large bowl, beat the egg yolks together until just mixed.

Step 5

Strain the milk and cream mixture into a larger sauce-pan or pot and add the second cup of sugar as well as a pinch of salt and place over medium heat, warming and stirring just until the sugar completely dissolves.

Step 6

Temper the egg yolks by whisking in a small amount of the hot milk and cream around 1/3 a cup at a time until completely incorporated.

Step 7

Place the combined mixture back on the stove over medium-low, stirring constantly and watching for it to thicken up and coat the back of a spoon; as soon as this state is achieved kill the heat and strain the mixture to chill in a refrigerator immediately.

Step 8

Churn this base with whatever method available and, as the ice cream is starting to set, incorporate the remaining cup of chopped pitted cherries. Allow to set and serve with the chilled sauce.