Dried sour cherries, marinated in Shiraz wine, add a subtle sophistication to this favorite flavor.
1 cup sugar
1 cup milk
1/2 teaspoon salt
2 cups heavy cream
1 cup half and half
1 cup dried sour cherries (Montmorency)
3 tablespoons Shiraz wine
1 teaspoon vanilla
Roughly chop cherries. Toss with wine in a bowl to marinate for about 15 minutes.
Scald milk; pull from heat and stir in sugar and salt, blending well. Allow to cool slightly. Add cream, half and half, and vanilla. Stir in marinated cherries. Freeze according to your ice-cream maker’s directions.
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