Mt. RENIER CHERRY ICE CREAM

An Ice Cream BASE
370g Whole Milk
360g Heavy Cream
80g Dry Milk Powder 135g sugar
1g salt
4 egg yolks

This base works GREAT for home churning, can hammer the whole thing in a VitaMix until hot. If you want Vanilla IC, add about 1.5g of GOOD real extract and 1g of real vanillla paste (Trader Joe's has great vanilla)

Now, I made a Cherry Ice Cream..

Simmer the milk/cream/dry ingredients with the cherry pits, vanilla extracts and ALMOND extract

THEN… egg yolks and the simmered base (removed and saved the Cinnamon sticks) into the VitaMix… refrigerate (add the cinnamon sticks back) for 24hrs.

The pitted cherries, sauté with a bit of butter, add typical "pie spices": cinnamon, ginger, nutmeg. Then a good hit of Maraschino Cherry Liquor. Let this all cook down and reduce.

Cool doen.and age for 24hrs, spin your Ice Cream.

Delicious