1 ½ cups pitted ripe sweet cherries (from about ¾lb/340g cherries)
¾ cup (180ml) milk
1 ¾ cups (420ml) heavy cream
½ cup (100g) sugar
pinch of salt
1 teaspoon lemon juice
2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional) – I used rum
112g (4 ounces) white chocolate, melted
Put cherries, milk, 1 cup (240ml) of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée (Be careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing).
Put mixture into a large bowl and stir in white chocolate chips until they melt. Stir in the remaining ¾ cup (180ml) of cream. Chill for several hours in the refrigerator until completely cold (Can also place bowl over an ice bath, to speed up the cooling process).
Before putting the mixture into your ice cream maker, stir in the lemon juice and the crème de cassis or other liqueur (or rum) if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the flavored liqueurs such as kirsch or crème de cassis can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
Put in an airtight container and place in the freezer for at least an hour, preferably several hours.
Adapted from Technicolor Kitchen