Very Cherry Cobbler Ice Cream
Heat cherries, 1 1/2 cups heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes.
Reduce heat to medium-low and continue cooking for 15 minutes more.
Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.
Puree in batches until smooth.
Transfer blended mixture to a large bowl and stir in remaining 1 1/2 cups heavy cream.
Chill in the refrigerator until completely cold, about 2 hours; stir in Very Cherry Cobbler Liqueur, lemon juice, and cornstarch.
Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Ingredients
Directions
Heat cherries, 1 1/2 cups heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes.
Reduce heat to medium-low and continue cooking for 15 minutes more.
Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.
Puree in batches until smooth.
Transfer blended mixture to a large bowl and stir in remaining 1 1/2 cups heavy cream.
Chill in the refrigerator until completely cold, about 2 hours; stir in Very Cherry Cobbler Liqueur, lemon juice, and cornstarch.
Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Notes
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