Time to scream

A hint of warm weather and a birthday party means ice cream.
I saw David Lebovitz's vanilla ice cream recipe and tinkered with it a bit.

Cherry Vanilla Ice Cream w/Greek Yogurt
2 cups whipping cream
1/2 cup of half and half
3/4 cup sugar
1 whole vanilla bean, split & scraped
pinch of kosher salt
4 egg yolks
10oz. strained Greek yogurt (I used Fage 5%)
pitted cherries, chopped

1. Place the cream, half and half, sugar, vanilla bean and pulp and salt into a sauce pain. Heat over medium heat until it just begins to bubble. DO NOT BOIL
2. Turn the heat off and in a separate bowl, whisk the yolks together. Very slowly, add a spoonful of the hot cream mixture to the eggs yolks, whisking constantly. Once you have added about half of the cream mixture, poor the yolk mixture into the remaining cream in the pot, stir while adding.
3. Over medium-low heat, while constantly stirring, cook the mixture until it thickens enough to coat the back of a spoon. REALLY REALLY DO NOT BOIL THIS
4. Allow the mixture to cool and stir in the yogurt.
5. Place the mixture into an ice cream machine and let it go until its just past the soft serve stage and beginning to build up on the sides and paddles.
6. Add the cherries and place mixture into freezer to set up.*
7. Freeze over night... or as long as you possibly have. (Mine set up in 10 hours)

*You can add the cherries while its in the ice cream machine, but they will get banged up and change the color of your ice cream. I layered the cherries into the ice cream as I scooped it into the container destined for the freezer.


I also made some salted caramel almonds for crushing and putting on top. (1 cup sugar, 1 tbsp water, 1/2 tsp salt, boiled till dark. Throw in nuts, pour out on to SilPat, cool and then chop up)



This was a lot richer than I expected it to be, but in a good way.