I made Stella Parks cherry ice cream a couple of days ago. It is fantastic; the cherry flavor is strong and bright.
I made it once before years ago. The reason I don’t make it all the time is that it calls for three and a half pounds of cherries with pits so frozen can’t be used. Good quality fresh cherries are expensive and it’s not worth making ice cream with flavorless supermarket cherries.
One of the farms that supplies our local farmers markets, Murray Family Farms, offered a deal on cherries, half price for cherries that had been taken to the farmers market and brought back to the farm as they didn’t sell. I jumped on this deal and bought a lot of Brooks cherries. I have enough left over to make David Lebovitz’s cherry jam.
