We may have gotten a little ahead of ourselves last week. Perhaps we were trying to will fall weather into existence by posting fig pizza and apple pie recipes — and maybe it feels like fall where you are, but DC knocked on that door and fall just wasn't quite ready to open up. Sadly, last weekends crisp and beautiful air was traded this week for temps above 80 and humidity which broke my heart a little. But we all know there is only one way to cure a broken heart — ice cream!
It's so interesting to me the way weather and food go hand in hand — how my tastes change as the seasons do. I love the way certain ingredients can drum up memories and act as a way to time travel — back to summer as a child or my first Kentucky winter. Not much else in the world has the ability to connect your senses with your memory like that. For me, there is something so quintessentially summer and childlike about ice cream. It takes me back to my Texas neighborhood and the huge Magnolia tree I would climb, cone in hand, before my mom called me in for the evening.
This particular recipe is a bit of a paradox in that it is both hearty and delicate. The roasted cherries are succulent and smooth alongside the crunch and candy-like sweetness of the toasted walnuts. Please take a few scoops of this and pile it into a cone and go for a walk while you let the ingredients do their job and take you down your own personal memory lane.
PREPARE THE NIGHT BEFORE:
- Set standard metal loaf pan in the back of the freezer to chill overnight
- Toss cherries with red wine and marinate for 2 hours. Lay out on a baking sheet and drizzle with olive oil and sea salt — roast at 350 for 30 minutes
- Let the cherries cool and then pit and split into quarters or halves. Place in airtight container and into the refrigerator overnight
PREPARE THE DAY OF:
- Coat chopped walnuts with brown sugar and granulated sugar and add to skillet to toast with butter (about 1/2 Tbsp.) on medium heat for about 5 minutes — set aside to cool
- Whip your heavy cream — halfway through add vanilla extract. (Use an electric mixer on medium speed for about 6-7 minutes, until soft peaks form. Learn more here if you've never done this before!)
- Pour your cherries, condensed milk and salt into a large bowl and fold in the whipped cream
- Once mixed thoroughly add in your cooled walnuts and dark chocolate chips and mix so they are evenly distributed
- Transfer the mixture into the pan from the freezer and wrap well with plastic, freeze until firm — at least 8 hours