I am writing to you from the cluttered aftermath of what might have been a normal, quiet evening at home, had it not been for homemade cherry ice cream. It all started with a couple of margaritas (still working on those limes!) which is really when things got fuzzy. I do remember and totally condone the Chipotle take-out that followed but after that it’s anyone’s guess.
In the cruel, condemning light of morning I see waffle cones with curious bite marks, strewn across the kitchen counter in a constellation significant of only the fiercest, most crass of midnight binges. Spoons lie littering the sink, still thickly coated with dairy. German films on VHS are stacked on the coffee table. What happened here last night!?
I’m going to share the recipe for this ice cream with you but I’m telling you as a friend: please. be. careful. It’s that good. And it will take you down! I’m too afraid to even open the freezer to see what (no longer) remains…
Sour Cherry Mascarpone Ice Cream
1 C Heavy Cream
¾ C Granulated Sugar
1 T Tapioca Starch
8 oz. Mascarpone Cheese
1 ½ C Whole Milk
½ tsp Almond Extract
2 C Jarred Morello Cherries, strained and separated
¼ C Jarred Morello Cherry Juice
Pinch of Salt
In a medium saucepan, bring heavy cream and sugar to a boil, stirring constantly until sugar is dissolved. Lower heat and whisk in tapioca starch, continuing to whisk for 1-2 minutes until mixture is slightly thickened. Remove from heat and set aside.
Combine mascarpone, whole milk, almond extract, 1 C cherries, cherry juice and salt in a blender. Blend on high speed until smooth, then transfer to a large bowl. Whisk in cream mixture until well combined. Refrigerate until thoroughly chilled. When chilled, stir in remaining cup of cherries and freeze in ice cream maker according to manufacturer’s instructions. Enjoy!
Chocolate Waffle Cones
Adapted from Chocolate Gourmand
Makes 8 Cones
Electric Waffle Cone Maker
Waffle Cone Mold
2 T Unsalted Butter
2 oz Bittersweet Dark Chocolate, from a bar (not chips,) coarsely chopped
½ C All Purpose Flour
¾ C Powdered Sugar
¼ C Unsweetened Cocoa Powder
1 T Corn Starch
2 Large Eggs
1 tsp Vanilla Extract
2 T Whole Milk
In a small saucepan, melt butter over low heat. Remove from heat and add dark chocolate, stirring until chocolate is melted and well combined.
In a medium bowl, whisk together flour, sugar, cocoa, and corn starch. In a separate, larger bowl, vigorously whisk the eggs together with vanilla until foamy. Add flour mixture to eggs in two additions, adding the whole milk in between. Stir until batter is sticky and thick and no clumps of powder remain.
Spoon about 2 tablespoons onto the center of the pre-heated waffle iron and close lid, locking shut. Being dark to begin with, it is difficult to tell when they are done. Cook for 60 – 90 seconds, erring on more time than less. In general, over cooked waffle cones taste better and stay crispy longer than under-cooked ones.
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.