Cherry ice cream
1 ½ cups pitted cherries (from about ¾ lb cherries)
¾ cup milk
1 ¾ cups cream
½ cup sugar
1 pinch salt
1 tsp corn starch
1 tsp lemon juice
2 tbs Amaretto (optional)
Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat and let sit for about 15 minutes. Remove from heat.
Pour mixture into a blender, and carefully purée ( because of the hot liquid).
Put mixture into a large bowl and stir in the remaining ¾ cup of cream. Chill for several hours in the refrigerator until completely cold.
Stir in cornstarch, lemon juice and Amaretto.
Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.