Cherry Cream Ice Cream with Cinnamon and Lime

Separate the eggs.

You can save the egg whites for another dish, e.g., a meringue dessert.

Wash and pit the cherries.

Halve and squeeze the limes.

Thoroughly wash and pit the cherries. If they're not pitted yet, this is the first step. Squeeze the juice from the lime

Heat the cream over medium heat to approx. 60°C (140°F).

Bring cherries with cinnamon and sugar to a boil in a covered pot (do not add water!).

Whisk the egg yolks with the sugar until creamy.

Slowly add the whisked egg yolk-sugar mixture to the warmed cream, stirring constantly and quickly.

Heat the cream-egg yolk-sugar mixture to 70-75°C, then remove from heat.

Add the cooked cherries, a pinch of salt, and the lime juice.

Purée everything until all cherries are finely blended.

Let the ice cream base cool to room temperature.

Let the ice cream base cool to refrigerator temperature overnight.

Pre-chill the ice cream machine.

Transfer the ice cream base from the fridge to the ice cream machine.

Pet the ice cream machine so it works nicely.

Transfer the ice cream and place it in the freezer.

It's best to serve the ice cream after 1-2 hours in the freezer.

On subsequent days, let the ice cream soften in the fridge for 15-30 minutes to regain a creamy consistency.

The optimal temperature for consuming ice cream is -10 to -14 °C, which is why it's too hard straight from the freezer at -18 to -21 °C.