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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


  1. Mash cherries slightly with the sugar in a bowl.
  2. Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
  3. Pour the mixture into container.
  4. Cover and freeze until firm, beating well after 1 1/2 hours.
  5. About 30 minutes before serving, transfer the ice cream to the refrigerator.
  6. Serve with macaroons.

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