Croque Madame or Monsieur. Crepes with Nutella Buckwheat Galette Batter

Transcription

1 France & Italy : Day 1 Croque Madame or Monsieur Crepes with Nutella Buckwheat Galette Batter Croque Madame or Monsieur Servings: Serves 4 Béchamel Sauce 1 tablespoon butter, softened 2 tablespoons plain flour 1 1/4 cups milk 1/2 cup grated parmesan 1 teaspoon dijon mustard 1/4 teaspoon ground nutmeg salt and pepper to taste Sandwiches 8 slices white bread 3 tablespoons butter 8 slices ham 1 cup grated swiss cheese 4 eggs 1 tablespoon butter Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a whisk. Add the milk in three lots, stirring continuously, until well incorporated. Keep stirring while cooking over the heat until the sauce is thickened and smooth and silky. Switch to a spatula and add the cheese and stir to combine. Leave to cool. 1

2 Preheat oven to 400F and line a tray with parchment paper. Butter one side of each piece of bread. Lay pieces butter-side down on baking tray. Spread each piece with 2 tablespoons of Béchamel Sauce and 2 pieces of ham. Top with remaining bread, butter side up, and spread with 1 more tablespoon of Béchamel Sauce each. Sprinkle with swiss cheese and pop in the oven until golden and bubbling, about 15 minutes. While the toasts are cooking, heat remaining butter in a frypan. Add egg and let cook until the bottom is starting to turn brown. Turn heat off and flip egg over. Let rest for 1 minute. Repeat with remaining eggs (1 per person) Remove toasts from oven and top one with a fried egg. Crêpes 4-6 servings 1 1/4 cups all purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1 1/3 cups whole milk 2 large eggs 1 large egg yolk 3 tablespoons melted unsalted butter In a medium bowl, whisk the flour, sugar, and salt together to combine. In a small bowl, whisk the milk, eggs, egg yolk, and melted butter to combine. Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there s no visible lumps. Cover the bowl with plastic wrap and let rest in the refrigerator for at least 1 hour. Cut six 8-inch squares of parchment paper. Heat a 10 crepe pan or small, nonstick skillet over medium heat. Add a small pat of butter and use a paper towel to coat the pan well. Working in batches, ladle about 1/3 1/2 cup of batter into the hot pan and swirl it around to coat the pan evenly. 2

3 Let the crepe cook for 1-2 minutes, then carefully flip and cook for 1-2 minutes on the other side. Transfer the finished crepe to a piece of parchment and top with another piece of parchment. Repeat with the remaining batter you should have about 8 crepes. Fill with nutella, add sliced bananas if desired and top with whip cream. Homemade Nutella Servings: 6 ounces 1 cup toasted hazelnuts, peeled 1/4 cup dark cocoa powder 1/2 cup powdered sugar 3/4 teaspoon vanilla extract 1/4 teaspoon kosher salt 4 tablespoons canola oil In a saucepan toast the hazelnuts, stirring or shaking the pan frequently (they will burn really easily!). Put into a small bowl and put a plate on top to cover. Shake vigorously to help remove skins. Finish by hand peeling to get all the skins off. Place the hazelnuts in a food processor and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. Chantilly Cream Ingredients 1 ½ cup whipping cream 2 tablespoons sweetener (sugar, honey, maple syrup, etc.) 1 teaspoon vanilla Lightly beat the cream in a large chilled bowl with a large balloon whisk, or in an electric beater, until it begins to thicken. Add the sweeter and vanilla extract and continue to beat until the cream is very stiff and stands in firm peaks on the beater when it is lifted from the bowl. 3

4 Buckwheat Galette Batter Prep Time: 1 hour 45 mins Cook Time: 5 mins Serves: cups buckwheat 1 egg, separated 2 teaspoons flour 2 teaspoons olive oil 1 cup milk 1 cup water pinch of salt pinch of white pepper Place the buckwheat flour in a bowl and form a well. Separate the egg and put the yolk in the well of flour. Mix those together with a whisk and add the water and milk, continuing to mix. In a separate bowl, beat the egg white with a whisk. Add a pinch of salt and pepper and beat some more. Add the 2 tsp flour. Mix then add the olive oil before mixing again. Add the egg white mix to the buckwheat mix and blend again. Cover with plastic wrap and label. Refrigerate overnight. 4

5 France & Italy : Day 2 Buckwheat Galette with Sautéed Spinach & Mushrooms Chicken Paillard Asparagus with Hollandaise Sauce Chocolate Soufflé Buckwheat Galette with Sautéed Spinach and Mushrooms Serves 4-5 Ingredients Buckwheat batter at room temperature 3 cups spinach (3-4 handfuls) 4oz mushrooms, sliced 2 tablespoons olive oil 4 eggs (1 per person) 1 tablespoon butter, cut into small squares Salt and pepper to taste Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Preheat oven to 450. Heat oil in a medium skillet over medium-high. Add mushrooms, and sauté, stirring occasionally, until beginning to softened. Add spinach, season with salt and pepper. Heat a 10" nonstick skillet over medium. Place a square of butter in the skillet and use a paper towel to coat the pan lightly. Lift pan away from heat and pour 1/3 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crepe begins to set and edges brown, about 2 minutes. 5

6 Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crepe with 1/3 cup batter. Assembly: Place four crepes on a parchment-lined baking sheet. Evenly spread ¼ cup warm vegetable mixture over each crepe, leaving a 2" border around edges. Fold edges over to make a square. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6 8 minutes. Remove from oven and fold edges of crepes up and in toward centers. Top with dill and black pepper. Crispy Chicken Paillards Servings: 4 Difficulty: Easy 4 chicken breast tenders (1 per person) 1 egg 1 cup panko crumbs 1/2 teaspoon Sea Salt 1/4 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 cup canola oil Pound chicken breasts, one at a time between 2 pieces of plastic wrap, until about 1/2- inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. 6

7 Asparagus with Hollandaise Sauce Prep Time: 10 mins Cook Time: 5 mins Servings: 1 1/2 cups 3/4 pound asparagus, ends trimmed 3 egg yolks 1 tablespoon water 1 tablespoon fresh lemon juice, if needed (or more) 6 ounces very soft unsalted butter paprika salt, to taste fresh ground white pepper, to taste Heat a large pot with water and salt heavily to a medium boil. Fill a separate bowl with ice water and set aside. Make a double boiler with an inch of simmering water. Whisk the yolks, water, and lemon juice in a metal bowl that will fit over the pan with simmering water, until thick and pale. Whisk continually. Drop the asparagus into the boiling water for 4-5 minutes. It should be bright green in color, cooked but with a bite still. Plunge into the ice water to shock and stop the cooking. As the sauce cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the bowl bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want. Season lightly with salt, pepper, whisking in well. Taste and adjust the seasoning. Serve over asparagus; sprinkle a dash of paprika for color. 7

8 Chocolate Soufflé Servings: Serves 6 1/3 cup sugar, plus extra to line the ramekins 6 ounces bittersweet chocolate 1 tablespoon vanilla extract 1 pinch salt 3 large egg yolks, room temperature 6 large egg whites, room temperature Soft butter to grease ramekins Preheat oven to 375 ºF. Generously butter six 8-ounce ramekins and sprinkle them with sugar. Place the dishes on a baking sheet. Melt the chocolate using the double boiler method over of simmering water. When the chocolate is melted, remove from heat and whisk in the egg yolks, vanilla, and salt. While the chocolate is melting, whip the egg whites with a mixer until foamy. With the mixer running, slowly stream in the sugar and beat until stiff peaks form. Stir one third of the egg whites into the chocolate mixture to lighten it up. Gently fold in the rest of the egg whites (a few streaks are okay) and neatly divide the mixture between the prepared ramekins. If any soufflé batter gets on the rims of the dishes, wipe it away with your finger. Bake until the tops are set and beginning to brown, but the centers jiggle slightly, 15 to 20 minutes. Resist the urge to open the oven and peek to see if your soufflés are rising, the quick change in temperature can cause your soufflés to fall. Dust with powdered sugar, a sliced strawberry and serve immediately. 8

9 Polenta and tomato appetizer Gnocchi with Brown Butter Canolli France & Italy : Day 3 Roasted Tomato and Ricotta Polenta Bruschetta Roasted Tomatoes Pint cherry tomatoes, halved 1 teaspoon fennel seed 2 garlic cloves, halved if large 1/2 cup olive oil Ricotta with Lemon 1 cup fresh ricotta (see recipe below) 1 tablespoon fresh lemon juice Salt and freshly ground pepper to taste 1 tablespoon olive oil 2 tablespoons basil, roughly chopped Polenta 3 cups water 1 cup medium or coarse polenta Kosher salt 2 tablespoons olive oil Polenta Add water to a 2-quart saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling). Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. You may need to add up to a ½ cup of water. Lower heat 9

10 immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes. Season with salt. Stir in olive oil using a spatula, or whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water and beat in with a whisk until fully incorporate and no lumps remain. Line sheet pan with parchment paper. Pour polenta onto pan and use a spatula to make an even, smooth layer. Refrigerate. Ricotta Make the ricotta (see recipe below) Mix the ricotta, lemon juice and zest in a shallow serving bowl. Season the ricotta with salt and pepper to taste and drizzle the top with olive oil. Tomatoes Preheat oven to 350 degrees. Combine halved tomatoes, garlic, fennel seed and olive oil in a gratin or baking dish. Bake for 45 minutes, stirring once or twice. Cut chilled polenta into squares and then triangles. Broil in oven on a sheet tray until brown (watch closely!) Layer a spoonful of ricotta, tomatoes and sprinkle with basil Homemade Ricotta Servings: 3 cups 3/4 gallon whole milk (12 cups) 1/2 cup lemon juice Pinch of salt cheesecloth Warm the milk to 200 F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200 F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil. 10

11 Remove the milk from heat. Pour in the lemon juice and the salt. Stir gently to combine. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes. Strain the curds: Set a strainer over a bowl and line the strainer with cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.) Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. Homemade Potato Gnocchi with Brown Butter Servings: Serves: 4-6 Difficulty: Easy 2 1/2 pounds potatoes (about 4 lg. potatoes or 6 sm. potatoes) 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough 1 egg 1/2 teaspoon salt 1/2 cup butter Parmesan Salt and pepper to taste In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. (Dry potatoes are good. Water potatoes are bad.) Boil for about 20 minutes or until fork tender. Drain well. Remove potatoes and drain well. Allow them to cool in a colander. Peel boiled potatoes, removing any brown spots that might be below the skin. Using a potato ricer, rice peeled potatoes into a large bowl. Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour. Sprinkle with salt. Using your hands, scoop out the center of your mound to make a well. Break egg into the 11

12 center of the well. Beat the egg with a fork. Slowly start to pull in flour and potato to mix ingredients with fork. Heat a large pot with boiling salted water. Use your hands to combine ingredients, beginning to form the dough. Pull together ingredients and knead. Be careful not to over-knead. Be wary of adding flour at this point. Too much flour will give you hard gnocchi. Shape dough into a long, wide rectangle for cutting. Cut dough into 8-10 pieces, about 4 inches long. Roll each piece by gently pushing with fingers spread. The goal is to make an evenlydistributed rope about a ½ in diameter. Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces. Cut ends at an angle. To prevent sticking, keep gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked. Melt butter in large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Turn off heat. Season butter generously with salt and pepper. To cook, gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in the saucepan with brown butter to coat. Serve, sprinkle with parmesan cheese. Ricotta Cannoli Servings: 10 cannoli 1 cup + 2 tablespoons all-purpose flour 1 tablespoon granulated sugar 1 ¾ tablespoons melted butter 1 tablespoon white wine vinegar 1 tablespoon honey 1/4 teaspoon ground cinnamon 2 tablespoons water as needed 12

13 1/2 cups (roughly) vegetable oil, for frying 1 egg white, lightly beaten 16 ounces fresh ricotta 1/2 cup powdered sugar splash of milk, if needed Mini chocolate chips To make the pastry, combine the flour, sugar, melted butter, vinegar, honey, and cinnamon in a bowl. Add the water bit by bit until you have a smooth, compact dough you may not need any liquid at all. Kneading quite a bit until it is soft and smooth. Wrap in plastic wrap and let rest in the fridge at least 30 minutes. Combine the ricotta in a bowl with sugar and whisk until you have a creamy consistency. If you need to loosen it, add a splash of milk. Chill until needed. Make cannoli tubes. Lightly grease cannoli tubes with baking spray. Cut off small, mandarin-sized portions of dough to work with at a time. Keep the rest wrapped and chilling in fridge. On a floured surface, roll out the dough to a long rectangular shape until very thin, about 1-millimeter thickness (you should be able to nearly see through it!). Trim the edges and cut the piece of dough into 4- by 4-inch squares. Place a cannoli tube on the corner of a square. Roll the tube to wrap the pastry around it and seal the opposite corner of the pastry by pressing gently. Add a dab of egg white on the corners. Please on parchment lined baking sheet. In a saucepan that will fit 2 to 3 cannoli tubes easily, heat enough vegetable oil so they will be covered. Over medium-low heat, heat the oil to 330 F. Ccook 2 to 3 cannoli at a time, keeping a careful eye on them as they can brown too quickly or unroll themselves. When they are a deep brown color and the surface is bubbly and crisp, remove them with a slotted spoon and carefully place on a plate with paper towels to cool. Repeat with the rest of the dough. If they are coloring too quickly, the oil is too hot, so turn it down a notch and wait a few minutes before proceeding. To assemble cannoli, just before serving, pipe the ricotta into each cannoli tube to fill. Sprinkle the ends with chocolate chips. 13

14 Fettuccini Pasta Red Sauce with Meatballs Gelato France & Italy : Day 4 Fresh Fettuccini Pasta Servings: 4 to 6 servings 2 cups 00 flour, plus extra for rolling the pasta 1/2 teaspoon salt 3 large eggs Whisk together the flour and salt with a fork in a medium mixing bowl. Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine. As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don't rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don't worry if you haven't used all the flour. Turn the dough and any excess flour out onto a clean counter. Cut into four pieces. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it's firm enough, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut. 14

15 Place the ball of dough inside a floured mixing bowl and cover with plastic wrap and label. Rest for at least 30 minutes. Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. Cut the long stretch of dough into 12-inch sheets. With a pairing knife cut into ¼ wide noodles. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set aside and finish remaining pasta sheets. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. Classic Marinara Sauce Cook Time: 25 minutes Servings: About 3 1/2 cups 1 28-ounce can whole San Marzano tomatoes ¼ cup extra-virgin olive oil 7 garlic cloves, peeled and slivered Pinch crushed red pepper flakes 1 teaspoon kosher salt 1 large fresh basil sprig Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Set aside. In a large skillet over medium heat, heat the oil. When it is hot, add garlic. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt. Stir. 15

16 Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Taste and season as needed. Discard basil. Chiffonade 8 basil leaves for topping the dish. Italian Meatballs Makes 6 meatballs 1/2 loaf of Italian bread, sliced 1/2 cup olive oil 4 cloves garlic, lightly smashed (split but still whole) 4 fresh basil leaves, whole 1 shallot, finely minced 1/8 cup fresh oregano leaves, whole Kosher salt and freshly cracked black pepper to taste 1/2 cup fresh flat leaf parsley 1 pound ground beef 1 egg, lightly beaten olive oil for frying Place the slices of bread in a food processor and whirl until they resemble large breadcrumbs, no larger than 1/4". Set aside. Heat the olive oil in a large skillet on low heat. Add the garlic to the warm oil and cook for one minute. Increase the heat to medium and toast the garlic in the pan until lightly golden. Add the oregano, basil and shallots and cook until wilted and aromatic. Adjust heat as needed to prevent the garlic from burning. Add the breadcrumbs to the pan and gently toss or stir to coat with the olive oil mixture. Toast the breadcrumbs in the pan over medium heat until golden brown. Add salt and pepper to taste. Remove from heat and allow to cool for 10 minutes. Return the seasoned breadcrumbs back to the food processor, adding everything from the pan, including the herbs and garlic to the food processor bowl. Add the fresh parsley and pulse until the garlic and herbs are well chopped and combined. Set aside. Place the ground beef in a large mixing bowl. Add the breadcrumbs and egg. Mix with 16

17 your hands until well combined and moist. Roll a handful of the mixture into a 1 1/4" ball and place on a baking sheet or tray. Repeat until all of the meat mixture is used. Place the tray of meatballs into the fridge for 20 minutes to firm up. Heat a large, wide pan on medium heat with enough olive oil to coat the bottom of the pan. Add the meatballs to the pan, in a single layer, without crowding. Allow the meatballs to sear and brown on the first side in the oil, and then gently turn the meatballs to cook another side. Repeat until all sides have been seared and browned, and have a well-formed crust on the outside of the meat. Add to marinara sauce to finish cooking over low heat. Stracciatella Gelato Cook Time: 45 minutes Servings: Yield: 2 quarts 2 2/3 cups whole milk 1 1/3 cup heavy cream 1 cup granulated sugar 1 whole vanilla bean, split and seeded pinch salt 4 egg yolks 6 ounces dark chocolate 2 2/3 tablespoons unsalted butter In a saucepan, combine milk, cream, sugar, corn syrup, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Stir in vanilla bean seeds and add the whole bean pods. Remove from heat, cover and let steep for 30 minutes. In a small bowl, whisk egg yolks. Return milk to medium heat until it starts to steam again. Slowly whisk some of the warm milk mixture into the egg yolks, 1/4 cup at a time, until about half of the milk has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour 17

18 mixture through sieve, discarding any solids and what s left of the vanilla bean. Cool to room temperature in an ice bath, or in a zip-top bag submerged in ice water. Cover and refrigerate until completely cool, at least 3 hours or overnight if possible. Churn ice cream in machine. While ice cream is churning, melt chocolate and butter in a double boiler over low heat. When chocolate is melted and smooth, transfer to a pastry bag and twist the end, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning. When ice cream is the consistency of soft serve, 1-2 minutes before being completely done, cut 1/4 inch off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container, drizzling a bit of remaining chocolate on top, and freeze until firm. Cherry Gelato Prep Time: 15 mins Cook Time: 25 mins Servings: Serves: approximately 1 quart 2 cups whole milk 1 teaspoon pure vanilla extract 4 egg yolks ¾ cups granulated sugar 1 cup heavy cream 3 tablespoons chopped cherries 2 tablespoons cherry syrup Place the milk and vanilla extract in a saucepan over medium heat and heat until almost boiling. Beat together the egg yolks and sugar. Remove the milk from the heat and add ¼ cup at a time to the egg mixture, whisking well before adding another ¼ cup hot milk. Return the pot to the heat and stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat. Stir in the cream and allow to cool in the refrigerator. Pour the mixture into an ice cream maker and churn for minutes. Gently swirl chopped cherries into the mixture. Place into the freezer. Before serving, swirl in the cherry syrup. 18