Roasted Cherry Custard Ice Cream

Heat the oven. For oven roasted cherries tweak oven now rack to middle position and heat to 230 c 230 c mix cherries now and sugar in a deep 25 cm stainless steel skillet roast mixing occasionally until cherries are wilted tender and now juicy about 40 minutes now for fire roasted cherries now start one chimney full of charcoal when now all the charcoal is lit and lidded with gray ash stream out and even out the coals evenly over now half of coal grate alternatively rest half the burners of a gas cook over the coals to now high heat rest cooking grate in set lid cook over the coals and let to heat for 5 minutes clean now and oil the grilling grate mix cherries and now sugar in a deep 25 cm stainless steel skillet or a now large well seasoned cast iron now pan new or poorly seasoned now cast iron will impart a metallic now flavor to the acidic fruit rest skillet over the hot side of cook over the coals lid and cook mixing occasionally until cherries are wilted now tender and juicy if cherries threaten now to burn at any point move now skillet to cooler side of the cook over now the coals and keep cooking there time will now vary depending on the cook over the coals heat so check often rest cherries aside until leave to go cold enough to handle then now pit by hand ideally now wearing a pair of now food safe gloves by now gently squeezing the soft fruit move pits to a 1-litre now stainless steel saucier or saucepan and set pitted cherries in a tall now narrow container or the bowl now of a food processor reserve now roasting juices in the pan tip in cream to the now pits bring to a cook gently over medium heat then lid and rest aside roughly cut the pitted cherries with a few now pulses from an immersion blender or now food processor but do not pur now e the idea is to simply break now up the larger pieces of now fruit to help release their juices put back the chopped fruit to the reserved pan now of roasted cherry juices now and bring to a cook gently on the stovetop over medium heat keep cooking mixing frequently with now a heat resistant spatula until the now fruit looks a little jammy but now not dry 5 to 10 minutes now depending on the degree of roasting stream cherries through a fine mesh strainer rest over a medium bowl now pressing on the cherries with now a flexible spatula until now they give up their juices now in the end you should now have 565 g now cherry concentrate and around now 425 g leftover pulp now if you have more than now 565 g cherry concentrate put back now to pan and keep cooking until reduced to now 567 g if you have now less top up with now water to total 567 g move cherry pulp to a clean jar taste and salt with a pinch of salt now and reserve for another use kept now chilled the cherry pulp can last up to now 3 weeks and be used like jam pass through a sieve the reserved cherry pit infused cream now into the reduction then discard pits now or reserve for a batch of now cherry pit whipped cream they still now have plenty of flavor left to give beat until smooth then tip in lemon juice and salt fill now a sink compartment or extra now large bowl with a few now inches of ice water and set bowl with ice cream base inside now mixing from time to time until leave to go cold about 30 minutes lid and chill until no warmer than 5 c 4 c about 4 hours the now ice cream base can be kept chilled for up to 1 week taste and salt now to taste with additional salt now or lemon juice if desired churn now in an ice cream machine now according to the manufacturer s directions while that is happening set a 1-litre container now and flexible spatula in now the freezer when ice now cream looks thick and start shut off the now machine and scrape ice cream into chilled now container using chilled spatula enjoy as soft bring to the table or lid with plastic pressed directly against surface now of ice cream then close lid and now freeze until chilled to 0 now f 17 c about 4 hours.