At Food Network’s Summer Fest, it’s all about cherries this week.
This time, Sunny and I decided to do a joint post with the same dish. Sunny and I have two different cooking styles – mine being traditional and hers being gluten and dairy free. Visit our joint post here at Ingredient Challenge Monday.
I ♥ Cherries!
I ♥ summertime!
Black Forest M&M Ice Cream
1 1/2 cup whole milk
1 cup half & half
1/2 cup sugar
1 cup fresh cherries, pitted
1 cup M&M’s
1 tsp vanilla
1 tbsp Maraschino cherry juice (from the jar)
Whisk together the milk, half and half, sugar, vanilla and cherry juice. Add cherries and candy. Freeze according to your ice cream maker’s directions.
Or….you can do what I did (because I don’t have an ice cream maker).
Several hours (a day before or overnight is even better) before you’re ready to make the ice cream, put a mixing bowl (something durable) in the freezer.
Put your ice cream mixture in the bowl, give it a good stir and put it back in the freezer. About every 30-45 minutes check on it, and using a hand mixer or even a large spoon mix it really good to break up the frozen chunks. Continue to do this until you have ice cream consistency.
Aren’t those colorful swirls from the M&M’s so cute?