No Bake Egg
Description
This decadent frozen treat combines the richness of a classic custard base with the bright, tart sweetness of rum-soaked dried cherries. The ice cream is incredibly creamy, thanks to a high proportion of egg yolks and light cream, resulting in a smooth, luxurious texture. A homemade caramel syrup adds a deep, buttery complexity that contrasts beautifully with the fruit. It is an elegant dessert perfect for special occasions, holiday gatherings, or as a sophisticated finish to a romantic dinner.Directions
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Place the dried cherries in a small bowl and cover them completely with the rum. Let soak for at least 4 hours, or preferably overnight, to soften and absorb the flavor.
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To make the caramel syrup, place 1 cup of sugar in a heavy-bottomed saucepan over medium heat. Heat without stirring until the sugar melts and turns a golden amber color.
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Carefully pour in 1/4 cup of boiling water while partially covering the pan to avoid splashing. Stir constantly until the caramel dissolves into a smooth syrup.
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Bring the caramel syrup to a boil and cook for 9-10 minutes until slightly thickened. Set aside to cool. Reserve 3/4 cup for mixing into the ice cream and keep the rest for topping.
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In a separate saucepan, heat the light cream and 1/2 cup of sugar over medium heat until the sugar is dissolved and small bubbles form around the edges. Do not boil.
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While the cream heats, whisk the egg yolks in a medium bowl until creamy and pale.
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Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or it will curdle.
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Remove from heat and stir in the vanilla extract and pinch of salt. Allow the custard to cool completely to room temperature, then refrigerate until very cold.
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Drain the rum-soaked cherries, reserving the rum if desired.
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Pour the chilled custard into your ice cream maker and freeze according to the manufacturer's instructions.
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When the ice cream begins to thicken, stir in the reserved 3/4 cup of caramel syrup and the drained cherries.
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Continue freezing until the ice cream reaches the desired consistency.
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Serve immediately or transfer to a container and freeze for firmer texture. Top with additional caramel syrup and toasted almonds if desired.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 695.7kcal
- % Daily Value *
- Total Fat 54.0g84%
- Saturated Fat 33.0g165%
- Cholesterol 165.0mg56%
- Sodium 13.9mg1%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 0.5g2%
- Sugars 33.9g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
