Coming Soon: Free Book

Coming Soon: Free Book
Planning to give away a book or two!

Thursday, August 1, 2013

Cherry Processing and Ice Cream

Last year I dropped all the pictures in for this blog and for some reason I never made it back to finish writing up the information.  Summer of 2012 was a good year for cherries.  The strange weather this spring left a shortage of Bing cherries.  The prices were anticipated to be much higher price.  So we didn't buy any bing cherries this year. Last year we bought two cases!

Photo by Trisha Field
We bought 2 cases (18 pounds each) of Cherries
We washed the cherries bag by bag, took the stems off and prepared them for pitting.  Okay, we probably ate several of them along the way.
Photo by Trisha Field
Wash the Cherries Good
With bowl side by side, we pitted the cherries.  Our cherry pitter fits four cherries at a time.  A quick slap and the pits fall out of the bottom leaving a small slit in the cherry.
Photo by Trisha Field
Pit the Cherries
I don't remember what I mixed together for the Ice-Cream batter but it wasn't good.  Fresh it was great but when I put it in the freezer and brought it out later there was a waxiness to it.  The base taste was okay but the wax coating was awful.  I'm glad I don't remember it.
Photo by Trisha Field
Prepare the Ice Cream ingredients
After churning, the homemade ice cream looked like this (below).  I love homemade ice cream when it is fresh.  But for only the two of us, it makes way too much to eat in one sitting.  Next time I do this, we will need to have friends over!

Photo by Trisha Field
Home made Cherry Ice Cream

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