luxardo cherry stracciatella aka what to do when you have an ungodly amount of maraschino cherries

ok, the "recipe" tag is going to be loose here, and i apologize personally for my proclivity for totally disregarding protocol when i make stuff… but this came out really well! the flavor is well-rounded in that you get the full cherry-into-bitterness of the liqueur flavor.

i kinda followed jeni's base? ish… below is jeni's base converted to weight measurements. here's my method-ish

• i multiply it to equal the standard size of heavy cream
• i had been given 1% milk (ew) so therefor compensated for its lower fat by adding more cream cheese, little more cornstarch, and about a shot of campari (to keep it from freezing too hard and also give it a little rouge).
• i replaced all of the corn syrup and all of the sugar with all of the syrup in the 1kg can of luxardo cherries i had. the weight was looking about right…
• i also doubled the salt (which i usually do with jeni's base, for my tastes)
• then, i tasted as it cooked and decided it wasn't sweet enough, so added about a quarter cup of sugar.
• at the end of churn, i stracciatella'd, streaming in some 70% belize dark chocolate
• added about 1.5c of chopped cherries after mixing

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so, again, here's the jeni's base, converted to weight, then multiplied (x1.5) to vibe with the standard us size of heavy cream.

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|733|g|whole milk|
|441|g|heavy whipping cream|
|128|g|cream cheese|
|199|g|turbinado sugar|
|63|g|corn syrup|
|3|g|salt|
|34|g|cornstarch|