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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The Perfect Scoop Ingredients:
2 lbs cherries (bing or burlat) |
1 cup water |
3/4 cup sugar, plus |
2 tablespoons sugar |
1 teaspoon fresh lemon juice |
1/8 teaspoon almond extract (or 1 t. kirsch) |
Directions:
1. Stem cherries and remove the pits (cover up for this).
2. In a medium saucepan, warm the cherries over medium heat with the water, sugar, and lemon juice until they start becoming juicy.
3. Cook for 10-15 minutes, stirring occasionally, until the cherries are very soft and cooked through.
4. Remove from heat and let stand until they reach room temperature.
5. Puree the cherries and their liquid with the almond extract or kirsch in a blender until smooth.
6. Chill the mixture thoroughly, then freeze it in an ice cream maker according to manufacturer’s directions.
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