Sour Cherry Shiraz Ice Cream

Dried sour cherries, marinated  in Shiraz wine, add a subtle sophistication to this favorite flavor.

Dried Montmorency Cherries are plumped in a wine bath.

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.


2 thoughts on “Sour Cherry Shiraz Ice Cream

    […] Sour Cherry Shiraz Ice Cream […]

    The Red and the Black « Three Points Kitchen said:
    March 21, 2011 at 8:29 pm

    […] Made in a smaller pan than originally called for, this results in a thick, chewy brownie with a sneaky, smoky spice that takes a moment to register on the taste buds—but keeps folks coming back for more. Indeed, they are known among the crew as “crack brownies” and have become and requisite fare when the Red and the Black play. (And the one I managed to get home was mighty nice with a little leftover sour cherry ice cream!) […]

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