July is National Ice Cream month and I’ve only shared one new ice cream recipe with you so far. My apologies! But, I have good reason. I’m trying to give
me you ideas to use up my your cherries, before their short season is over.
Take a look at this, I’m killing two birds with one stone. I present to you cherry mix-ins for your ice cream.
I’m giving you both the candied cherries and the cherry syrup in one post, because when making one, you automatically make the other. How cool is that? Mix either one into your ice cream, or drizzle the syrup on top. Better yet, save some of that syrup for your pancakes or waffles. You with me? Yes!
Candied Cherries and Cherry Syrup
- 1 pound fresh or frozen cherries , pitted
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 Tablespoon lemon juice
- 1/4 teaspoon pure almond extract
- In a large heavy saucepan, combine the cherries, water, sugar and lemon juice. Heat over medium to medium high heat, until the liquid starts to boil.
- Turn down the heat to a low-boil and cook, stirring frequently, for another 25 to 35 minutes, until the juice reduces to a syrup consistency. Remove from the heat, stir in the almond extract and allow to cool to room temperature.
- Set a strainer over a bowl, and drain the cherries for at least 1 hour. Coarsely chop the cherries or keep them whole. Reserve the liquid and store the candied cherries and syrup separately in the refrigerator for up to 2 weeks. To use, fold either one into ice cream or drizzle as a topping. The syrup can also be used over pancakes or waffles.
- Source: Adapted from The Perfect Scoop, by David Lebovitz