A number of lasses from the Cherry Bounce Club have been asking me about what to do with the cherries once they’ve strained them from the hooch. Ideas immediately popped into my head, from Cherry Icebox Cookies, to Chocolate Covered Cherry Bon-Bons (aren’t Jane’s spectacular?!), to Cherry Ice Cream and beyond.
I’m sorry it’s taken me over a year to get to this post, but it’s seasonally appropriate just now, and besides – those cherries are so full of whisky/vodka/brandy that they keep very well, and pretty much indefinitely, in the freezer.
In the end, I settled on cherry ice cream. More specifically, I chose an eggless Sicilian-type gelato that I’ve made before and come to love. It’s lighter tasting than other homemade ice cream recipes, most of which are made with anywhere from 4 to 8 yolks, as well as a few cups of whipping cream, but still so creamy and delicious you’ll find yourself scooping another wee bowl. Read More