AMARETTO CHERRY ICE CREAM
SERVES 6 PORTIONS
FOR THE BOOZ.Y CHERRY SAUCE
1 lb. (455 g) dark sweet cherries, pitted 1/2 cup (115 ml) amaretto
2 tbsp. (24 g) organic brown sugar
FOR THE ICE CREAM BASE
1 1/2 cups (210 g) raw cashews, soaked in warm water for 1 hour
1 1/2 cups (355 ml) unsweetened plain soy milk
2/3 cup (103 g) dark sweet cherries, pitted
5 to 6 tbsp. (75 to 90 ml) maple syrup
2 to 3 tsp. (10 to 15 ml) amaretto 1/8 tsp. salt
Dark sweet cherries, pitted and chopped (optional)
NUTRITIONAL VALUES
Calories: 446kcal
Fat: 17g (3.3g S.Fat)
Carbs: 53.1g
Protein: 7.3g
Sugar: 33.4g
Sodium: 1803mg
METHOD
TO MAKE THE BOOZY CHEERY SAUCE
In a small saucepan over medium heat, combine all of the ingredients and bring to a simmer, uncovered. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes, stirring occasionally. The cherries should be soft and breaking apart a little. When the sauce has cooled slightly, it should coat the back of a spoon. Place the sauce in a small bowl and set aside to cool.
TO MAKE THE ICE CREAM BASE
The cashews should be drained and rinsed. In a high-speed blender, combine the soy milk and cashews and puree until completely smooth. Purée the mixture with the remaining ice cream ingredients until smooth.
TO ASSEMBLE
Fill an ice cream maker halfway with the base and churn for 25 minutes, or until thick but not frozen solid. Meanwhile, prepare a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan by lining it with parchment paper.
When the ice cream base is finished, remove the cherry sauce from the refrigerator. Begin filling the loaf pan by alternating layers of base and cherry sauce, making 4 layers of base and 3 thinner layers of sauce. To make swirls, run a butter knife through the mixtures.
Place the ice cream in the freezer for 1–2 hours to firm up. When ready to serve, remove the ice cream from the freezer and allow it to soften for 5 to 10 minutes before scooping, Garnish with fresh cherry pieces and serve in small bowls.
In a small saucepan over medium heat, combine all of the ingredients and bring to a simmer, uncovered. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes, stirring occasionally. The cherries should be soft and breaking apart a little. When the sauce has cooled slightly, it should coat the back of a spoon. Place the sauce in a small bowl and set aside to cool.
The cashews should be drained and rinsed. In a high-speed blender, combine the soy milk and cashews and puree until completely smooth. Purée the mixture with the remaining ice cream ingredients until smooth.
Fill an ice cream maker halfway with the base and churn for 25 minutes, or until thick but not frozen solid. Meanwhile, prepare a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan by lining it with parchment paper.
When the ice cream base is finished, remove the cherry sauce from the refrigerator. Begin filling the loaf pan by alternating layers of base and cherry sauce, making 4 layers of base and 3 thinner layers of sauce. To make swirls, run a butter knife through the mixtures.
Place the ice cream in the freezer for 1–2 hours to firm up. When ready to serve, remove the ice cream from the freezer and allow it to soften for 5 to 10 minutes before scooping, Garnish with fresh cherry pieces and serve in small bowls.
RECIPE NOTES
If you don't have an ice cream maker, place the base in a gallon (3.7 L) zip-top plastic bag, lay it flat, and freeze until hard (about 1 hour). Then, break it up into smaller pieces and place them in a food processor with an s-blade; process until smooth.
