Black Cherry Ice Cream
1 container Black Cherry Reàl
1 cup heavy cream
2 cups half-and-half
1 container Black Cherry Reàl
6 egg yolks, beaten
1 cup fresh pitted cherries, roughly chopped
In a medium-size pot over low heat, bring to a simmer the cream, half-and-half, and Black Cherry Reàl. Gradually whisk the hot mixture into the egg yolks. Whisk mixture in the top of a double boiler until it coats the back of a spoon. Pour through a sieve and stir in cherries. Chill in the refrigerator until mixture reaches 40ºF. Freeze in an ice cream maker according to manufacturer’s directions.
Black Cherry Reàl features a blend of premium Bing Cherries from the Pacific Northwest and cane sugar and serves a mixology need that has been heretofore unmet. This delectable black cherry syrup is perfect for imparting an intense cherry zing to a myriad of hand-crafted cocktails and culinary delights.
