Cherry Jubilee Ice Cream

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The Cherry Jubilee ice cream is a perfect blend of coconut flakes and cherries, which goes well with the vanilla base. The people who love the taste of ice cream, whether it’s vanilla, chocolate, litchi, or any other flavor enjoy its deliciousness to the fullest. Cherry Jubilee™ is absolutely, positively cherry delicious! In the spirit of simplicity, this flavor has only two ingredients: cherries and cream. Cherry Jubilee Ice Cream

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Cherries Jubilee Ice Cream Pie

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine–and they save you the trouble of pitting fresh ones.

Recipe Summary

Yield:

8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Ingredients

Ingredient Checklist

  • ⅓ cup water
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy
  • 1 (12-ounce) package of frozen pitted dark sweet cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 ½ cups graham cracker crumbs (about 9 cookie sheets)
  • 4 cups vanilla low-fat ice cream, softened

Directions

Instructions Checklist

  • Step 1Preheat oven to 375°.
  • Step 2Combine the first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
  • Step 3Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into the bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely. Cherry Jubilee Ice Cream
  • Step 4Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.
  • Step 5Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon the mixture into the cooled crust. Cover and freeze for 4 hours or until firm. Top with reserved cherry sauce just before serving.

Nutrition Facts

Per Serving:

277 calories; calories from fat 23%; fat 7g; saturated fat 3.4g; mono fat 2.4g; poly fat 0.8g; protein 5g; carbohydrates 47.3g; fiber 1.6g; cholesterol 24mg; iron 0.7mg; sodium 165mg; calcium 88mg.

Nigella Lawson’s No-churn Cheesecake Ice Cream and Cherries Jubilee

Ingredients

For the No-churn Cheesecake Ice Cream:
175g (half a can)condensed milk
250mldouble cream
1½ tbsplemon juice
1½ tbsplime juice
3 tbspadvocaat
For the Cherries Jubliee:
400g packet offrozen cherries
50gcaster sugar
3 tbsplemon juice
60mlkirsch, cherry brandy, regular brandy or rum
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Essential kit

You will need 2 x 500ml containers.

Method

1. To make the no-churn ice cream, stir the condensed milk into the double cream and whisk until aerated and voluminous.

2. Carry on whisking as you add the lemon and lime juice and the advocaat.

3. Fill a couple of 500ml tubs with this heavenly mixture (which, I dare say you could serve like this in its own right) and place in the freezer until firm. Remember to take it out of the freezer 10-20 minutes before serving.

4. To make the cherries jubilee, put all three ingredients (you don’t need to thaw the cherries first) in a wide heavy-based saucepan, and give them three minutes over medium to low heat with the lid on, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of glossy deep red juice.

5. Now for a spot of flambéing if you’re up for it. Strictly speaking, you should be using kirsch, but cherry brandy, regular brandy, or rum would all do. Throw the kirsch or whatever you’re using into the pan and, quickly, with a long candle lighter or fireplace match, and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and give the pan a bit of a swirl. It will flame only briefly, but when the last of the flame has flickered out, pour the cherries and their ruby juices into a heatproof bowl, and let people spoon this over their ice cream.

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No-Churn Cheesecake Ice Cream & Cherries Jubilee By Nigella Lawson

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YIELD

Serves 4

PREP TIME

120 mins

COOK TIME

10 mins

You wouldn’t guess from the taste of it, but this heavenly cheesecake ice cream is a piece of cake to make and requires little to no culinary skill. All you have to do is mix condensed milk, double cream, and the lemon and lime juices together, before giving it a good whisk – and you’ll have yourself and the family a sweet, delectable ice-cold treat, ready in time after dinner!

NO-CHURN CHEESECAKE

  • 175 g condensed milk
  • 250 g double cream
  • 1½ tbsp lemon juice
  • 1½ tbsps lime juice
  • 3 tbsp advocaat

CHERRIES JUBILEE

  • 400 g frozen cherries
  • 50 g caster sugar
  • 3 tbsps lemon juice
  • 60 ml Kirsch

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STEPS

01.

To make the ice cream, stir the condensed milk into the cream and whisk until soft peaks form, then carry on whisking as you add the lemon and lime juice and the advocaat. Spoon into 2 x 500 ml tubs and freeze for 6 hrs or overnight. Remember to take it out of the freezer 10-20 mins before serving.

02.

To make the cherries jubilee, put the frozen cherries, sugar and lemon juice in a wide, heavy-based saucepan, put the lid on and cook for 3 mins over medium-low heat, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of deep red juice.

03.

Now for a spot of flambéing. Turn off the heat under the pan, measure out the kirsch or your chosen liqueur and then put the bottle safely away from the hob. Throw the liqueur into the pan and quickly, using a long match and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and swirl the pan. It will flame only briefly, but when the last of the fire has flickered out, pour the cherries and their juices into a heatproof bowl, and let people spoon this over ice cream.

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