Sour Cherry And Black Pepper Ice Cream

Recipe Ingredients

1/2 cup	118ml	Dark rum
2 cups	125g / 4.4oz	Dried sour cherries
16		Egg yolks
10 oz	284g	Granulated sugar
4 cups	948ml	Creme fraiche or sour cream
4 cups	948ml	Homemade Condensed Milk - see * Note
		(make recipe 1 1/2 times)
4 cups	948ml	Heavy cream
2 tablespoons	30ml	Cracked black pepper
1		Vanilla bean - cut lengthwise

Recipe Instructions

* Note: See the "Homemade Condensed Milk" recipe which is included in this collection.

In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.

In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.

In a 2quart saucepan, let simmer for 5 minutes the Homemade Condensed Milk, heavy cream, black pepper and vanilla. Strain and chill.

Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E21 broadcast 02-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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