Cherry Italian Ice Recipes

CHERRY ITALIAN ICE

Steps:

• Puree sour gummy cherries in water until completely suspended in solution.
• Strain out the cherries and discard the candy, take the strained liquid and add grenadine syrup and 1 tbsp sugar to.
• Add unsweetened cherry drink mix, splenda.
• Freeze for 2 to 4 hours, stirring every 1/2 hour to make sure solutes do not settle in the bottom.

CHERRY ITALIAN ICE

Steps:

• Mix water and sugar till dissolved.
• Add cherry mixture.
• Freeze in ice cream freezer. Keep frozen.

CHERRY ITALIAN ICE

Steps:

• Combine cherry Jell-O®, cherry soft drink mix, sugar, and boiling water in a bowl. Stir until dissolved. Add cold water and stir to combine. Pour into individual serving size paper cups and allow to cool to room temperature.
• Freeze until hard, about 6 hours.

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

CHERRY ICE

Steps:

• In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.
• Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.

CHERRY ICE

Steps:

• In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
• Remove fron heat and let cool.
• Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
• Mix in sugar syrup, Kirsh and lemon.
• Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.