It's Friday again! Can't believe two weeks have already gone by since school started! But I'm glad that my daughters are really enjoying school! Would you believe that my youngest, Cherlin is already receiving an award today? She'll be awarded "Hippest in the House" this afternoon! It's how they call the star student award in their school. This award is given every month to one student in each class who has best exhibited the identified monthly character trait. For September, it's RESPONSIBILITY. As Cherlin's mom, I know that she's such a very responsible little girl...but I'm not sure how she was able to impress her teacher within such a short span of time! For her to be able to do that in just 1 week is really amazing...and I am truly proud!!! (^.^) Oh well, before I get over excited about it, I better go on with the real reason why I am here, and that is to bring you this yummy treat...
It's Cherry Ice Cream with Cashews and Marshmallows! I made this a few weeks ago, and it's so good that I want to share it with you before summer ends. I used a pound of fresh sweet red cherries for this. I blended ½ cup of the cherries with cream and milk and the rest was made into a compote which I added to the ice cream in the last few minutes of churning. My daughters requested that I added cashews and marshmallows too, so that's what I did! The result is a delicious and refreshing frozen delight that I'm sure you'll love just like we did!
- 1½ cups heavy whipping cream
- 1 cup milk
- ½ cup + 1 Tbsp sugar
- ½ tsp pure vanilla extract
- 1 lb sweet cherries, pitted and quartered
- 1 tsp lemon juice
- ¾ cup mini marshmallows
- ½ cup roasted cashew, coarsely chopped
1. In a small bowl, toss about ½ cup cherries with 1 Tbsp sugar. Store in the refrigerator until ready to use.
2. In a small saucepan over medium heat, cook remaining cherries with 1 tsp lemon and ½ cup sugar for about 20 minutes or until cherries are soft. Allow to cool down.
3. In a blender, whip heavy whipping cream, milk, vanilla and reserved cherries until fluffy. Chill the mixture for at least one hour.
4. Pour in your ice cream maker and churn. Mix for about 25-30 minutes or according to manufacturer's instructions. Add the cherry compote, marshmallows and cashew during the last 5 minutes of churning. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.
* If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss the cherry compote, marshmallows and cashew into the ice cream after last beating.