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<blockquote data-quote="DaimingZhu" data-source="post: 2441327" data-attributes="member: 750338">I have a recipe for cherry ice cream:¾ cup sugar3 large egg yolks1 tablespoon all-purpose flour1 cup half-and-half¾ pound fresh or frozen Bing cherries, pitted and chopped&gt;&gt;¼ cup cherry syrup&lt;&lt;1½ cups heavy creamIn a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the flour and set aside. Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the chopped cherries, cherry syrup, and cream. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.I cant find any cherry syrup, but I do have cherry jam. I also have a little bit of liquid drained from canned sour cherries. Will it be alright if I melted the jam and mixed it with some water or sour cherry liquid and use that in place of the cherry syrup? or Is it possible to just use the drained liquid as is?</blockquote>

[QUOTE="DaimingZhu, post: 2441327, member: 750338"] I have a recipe for cherry ice cream: ¾ cup sugar 3 large egg yolks 1 tablespoon all-purpose flour 1 cup half-and-half ¾ pound fresh or frozen Bing cherries, pitted and chopped >>¼ cup cherry syrup<< 1½ cups heavy cream In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the flour and set aside. Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the chopped cherries, cherry syrup, and cream. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. I cant find any cherry syrup, but I do have cherry jam. I also have a little bit of liquid drained from canned sour cherries. Will it be alright if I melted the jam and mixed it with some water or sour cherry liquid and use that in place of the cherry syrup? or Is it possible to just use the drained liquid as is? [/QUOTE]

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