Rose Water and Sour Cherry Ice Cream

by autumn on June 27, 2010

I’ve always been one for the freaks and sour cherries are sort of the weirdos of the early summer fruit. How many other things at the market have a warning built into their name? I bought these with the delusion that because they were bit smaller than conventional cherries, there wouldn’t be room inside for pits. That was, indeed, a delusion.

Sinister. After reading that sour cherries were too tart to be eaten fresh, I did what any proper stubborn-ass woman would do and ate some fresh. On a scale of 1 to chokecherry, my little sour cherries were moderately tart, but still pleasant, although I wouldn’t want more than a few.

I’m lucky enough to live in a neighborhood where I can literally walk around the corner and comparison shop for rose water. If you don’t, it’s worth tracking down. If you do, come over for some ice cream. I am not the girliest of girls, but I have a soft spot for flowery (edible!) treats.

Rose Water and Sour Cherry Ice Cream
Because I thought the hint of coconut would be a great complement to the flavors of this ice cream, it is also vegan. Makes about a quart.

2 cups (1 container) So Delicious original coconut milk creamer
1/2 cup So Delicious plain, unsweetened coconut milk
1/2 cup sugar
3 T vodka
3 T rose water
1 cup sour cherries, pitted and quartered

1. In a large bowl, stir the sugar into the coconut milk and coconut creamer, until dissolved.
2. Add vodka and rose water.
3. Stir in sour cherries and process in an ice cream maker, according to manufacturer’s instructions.
4. If you don’t have an ice cream maker, soldier on.

{ 3 comments… read them below or add one }

1 Gina June 27, 2010 at 4:18 pm

This sounds incredible! Just curious: Is the vodka necessary? What does it add to the recipe?

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2 Julie June 27, 2010 at 4:26 pm

I’m so stoked to come across this ice cream recipe using So Delicious coconut milk beverages and creamer! I’ve wondered if it could be done. I love can’t wait to try this! Thanks!

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3 asbadasitlooks June 27, 2010 at 8:08 pm

Thanks, Julie!

Gina, David Lebovitz has some great tips on improving the texture of homemade ice cream. One of them is adding vodka. Since alcohol doesn’t freeze it cuts down on some of the icy texture that homemade ice cream can have. You can definitely leave it out, but your ice cream might need to sit at room temperature a little longer before it’s scoop-able. Thanks!

-autumn

here’s the link:
http://www.davidlebovitz.com/archives/2007/07/tips_for_making_1.html

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