Bing Cherry Ice Cream with Hot Fudge Sauce

Directions

• 1

  For the ice cream, simmer cherries and juice concentrate in a skillet over medium-high heat, stirring occasionally. Cook until liquid is syrupy, about 5 minutes. Remove from heat and add the lime juice; set aside.

  Back to Ingredients

• 2

  Bring the cream, milk, 2 tablespoons of the sugar, and the salt to a simmer in a saucepan over medium-high heat. Whisk the yolks and remaining sugar together in a bowl. Gradually whisk some of the hot cream mixture into the yolk mixture, then pour the yolk mixture into the pan with the cream. Reduce heat to medium and cook, stirring constantly, until the custard thickens and coats the back of a spoon, about 10 minutes. Return the custard to the bowl, stir in the cherries and their syrup, the buttermilk, and the extracts, then cover and chill the custard until completely cold.

  Back to Ingredients

• 3

  Freeze the cold custard in an ice cream machine according to manufacturer’s instructions. When the ice cream is the consistency of soft-serve, transfer it to a freezer-safe container and freeze until solid.

  Back to Ingredients

• 4

  For the hot fudge sauce, combine all ingredients in a heavy saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 3 minutes, stirring, then remove from heat. Let sauce cool at least 10 minutes before serving.

  Back to Ingredients