Our three will become four sometime around February fifth, which we couldn't be more pleased about.
adapted from Martha Stewart
- 1 cup brown sugar
- 2/3 cup creme fraiche
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 pound black cherries, pitted and halved
- 1/2 tsp coarsely ground black peppercorns
- 2 tsp ground cinnamon
- 2 tablespoons fresh lemon juice
- Prepare an ice-water bath; set aside. Stir together 2/3 cup brown sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.
- Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until it's the consistency of thick whipped cream and whisk leaves a trail, 3 to 4 hours.
- Meanwhile, put cherries, remaining 1/3 cup brown sugar, cinnamon, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.
- Gently fold cherry mixture into ice cream until just combined (don't overmix; juices should leave streaks). Cover surface of ice cream with parchment paper and freeze in bowl until set, 4 to 8 hours.