Cherry sherbet in tuile bowls
Instructions:
- This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.
- 1 cup sugar
- 2/ 3 cup creme fraiche
- 1 1 / 2 cups heavy cream
- 1 / 4 cup whole milk
- 1 / 2 easpoon salt
- 1 pound sweet cherries (preferably Bing), pitted and halved
- 2 tablespoons fresh lemon juice
- Tuile Bowls
- Prepare an ice-water bath; set aside. Stir together 2/ 3 cup sugar and 2/ 3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer the syrup immediately to a medium bowl. Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl. Let the syrup cool completely, stirring frequently.
- Whisk together the creme fraiche, heavy cream, milk, salt, and syrup in a large bowl. Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.
- Meanwhile, put the cherries, remaining π cup sugar, and lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes. Transfer to a medium bowl. Let the mixture stand at room temperature until it has cooled completely.
- Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks). Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.