cherry labneh kefir ice cream
yields: around 2.5 pints
3 cups whole milk + 3 tablespoons
1 1/2 cups heavy cream
3/4 cup fine grain sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
5 tablespoons kirsch
12 ounces cherries frozen or fresh, pits and stems removed
4 tablespoons honey
8 ounces creme kefir (labneh/labne)
1/2 cup semi-sweet dark chocolate chips (I used 54%)
1. Place the 3 cups milk, heavy cream and sugar in a thick-bottomed deep saucepan. Heat the contents of the saucepan on medium-high heat and bring to a rolling boil. Stir occasionally with a silicone spatula to dissolve the sugar.
2. While the milk is boiling, quickly make a slurry of the cornstarch with the 3 tablespoons milk. Quickly whisk this slurry into the boiling milk and allow to boil with constant stirring until the mixture thickens for around 2 minutes. Remove the saucepan from the stove and transfer to a clean gallon ziplock bag and chill completely in an ice-water bath for 35 minutes.
3. While the ice cream base is chilling, place the labneh kefir in a large mixing bowl. Whisk it for 30 seconds and then pour in 1/2 cup of the chilled ice cream base along with the vanilla extract and 2 tablespoons of kirsch. Whisk to combine. Then slowly whisk the mixture in the bowl until it is smooth and combined evenly while pouring the chilled ice cream base in a thin steady stream. Pour the entire chilled mixture into the prepare frozen canister of your ice cream maker. Follow the manufacturer's instructions to churn the ice cream.
4. In the meantime prepare the cherry sauce. Place the frozen cherries (note if you use fresh cherries, then prepare this sauce and pre-chill for at least 1 hour before folding it into the ice cream base) in a blender. Add the remaining kirsch and honey. Pulse until combined (about 30 seconds, three times). Remove and transfer the sauce. Keep chilled until ready to use.
5. Transfer half of the ice cream into an airtight freezer safe container. Pour half of the chilled cherry sauce over the ice cream and half of the chocolate chips. Repeat the layers with the remaining ice cream, cherry sauce and chocolate chips. Using a knife or spoon, stir the mixture to create swirls of cherry sauce and ice cream. Don't over-mix or you'll end up with a uniform pinkish ice cream. (the swirls make the texture more interesting, both visually and taste-wise). Keep in the refrigerator for at least 4 hours to firm up before serving.