Drunken Cherry Ice Cream
Combines a rich custard base and a vibrant berry flavor, making it more satisfying than regular fruit desserts. Cherry and cognac deepen the taste, but this option should be reserved for small servings.
Preparation of cherries
Mix the cherries (200 g), cognac (45 g), and part of the allulose (20 g). Cover and leave in the refrigerator for at least 3-4 hours to allow the berries to soak.
Preparation of the base
Rub the egg yolk (80 g) with the remaining allulose (50 g). In a saucepan, combine the cream 35% (350 g), milk (250 g), and vanilla (2 g), heat to 60-65 °C, and slowly pour into the yolks while constantly stirring.
Return the mixture to low heat and cook until 83-85 °C, until the base begins to thicken. Immediately remove from heat, quickly cool in an ice bath, and place in the refrigerator for 3-4 hours.
Stir the base, fold in the soaked cherries along with a small amount of the syrup formed, and freeze for 3-4 hours at -18 °C, occasionally stirring once or twice in the first 2 hours.
This ice cream is better considered a small batch: the cherries and alcohol significantly affect the final carbohydrate load even after adaptation.
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