I’ve been a little obsessed with cherries this summer. When I saw them on sale I could not resist grabbing some, though I forgot we had a huge bag already sitting in the fridge. The kids eat them up pretty quickly, but we had way too many on hand. I am glad I saw this tip on using a chopstick to pit them, works like a charm.
I have also been obsessively dreaming of a cherry lime rickey soda. It has been about twenty years since I had one while visiting my sister in Boston, but I am majorly craving one. A cherry lime rickey is like a jacked up slushie. So good and perfect on a hot day. Too bad the old fashioned soda fountains are so scarce now. I think it is on my mind because we are headed to Boston for a few days on our upcoming road trip. Sadly my sister informed me that the place we got them is now gone. Guess I will have to keep dreaming.
Even though a lime rickey is not in my future I decided to try and get those flavors in another thing I obsess over, gelato. Besides my ice cream maker has been a little neglected lately, it needed to get put to use.
Cherry Lime Rickey Gelato
2 cups heavy cream
2 cups whole milk
1 cup plus 2 tablespoons sugar
5 large eggs
2 cups cherries, pitted and finely chopped
zest from 1 lime
juice from 2 limes
- Combine cherries, 2 T. of sugar, lime juice and zest in a bowl, set aside.
- In a medium saucepan, combine the cream, 1 cup of the milk and 1 cup of the sugar. Warm over medium heat, stir until almost boiling.
- Whisk the eggs and the remaining 1 cup of milk until well blended and smooth.
- Slowly pour in the heated cream, until combined.
- Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until it coats the back of a wooden spoon, about 8 minutes.
- Strain the custard into a bowl and refrigerate until chilled.
- Add cherries to custard and process in ice cream maker about 30 minutes.
It turned out pretty good. The consistency is tough to get exactly right. A night in the freezer and it was a little to frozen. Letting it sit out for a bit does the trick. The four year-old described it as “melty”, by the looks of it I would say that is a good thing.
