Cherry Jubilee Ice Cream
|Dark sweet cherries||2 Cup (32 tbs) (Rinsed And Stems And Pits Removed)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Lemon extract||1⁄4 Teaspoon|
|Red food coloring||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Finely chop or grind 1 cup cherries.
Quarter remaining cherries; set in refrigerator.
Combine the sugar and cornstarch in the top of a double boiler; mix well.
Add the milk and eggs; beat with hand rotary or electric beater until smooth.
Set over boiling water about 10 minutes, stirring constantly.
Remove from heat and cool.
Stir in the chopped cherries, extracts, and food coloring, a drop at a time, until desired color is obtained.
Pour into refrigerator trays and freeze until partially frozen, stirring occasionally.
Using a chilled bowl and beater, beat the mixture just until smooth.
Fold in the whipped cream and the quartered cherries.
Return to trays.
Freeze until firm, stirring occasionally.