Black Cherry Ice Cream
- 2 cups ripe black cherries, pitted
- 2/3 cup granulated sugar
- 1 1/4 cups heavy cream, whipped
- Lemon juice, optional
- Mash cherries slightly with the sugar in a bowl.
- Fold in cream, then taste the
mixture and add more sugar or some lemon juice, if necessary.
- Pour the mixture into container.
- Cover and freeze until firm, beating well after 1 1/2 hours.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
- Serve with macaroons.