2 cups fresh Oregon cherries, pitted (see note)
¾ c. granulated sugar
¾ c. Oregon Pinot Noir (see note)
1 c. whole milk
1 c. heavy cream
To eliminate most of the alcohol in the Pinot Noir, bring to a simmer in a small saucepan. Set aside and cool to room temperature.
Place the cherries on a cookie sheet (preferably covered with parchment paper). Roast the pitted cherries in a 425 degree oven for 15 mins. This intensifies the flavors and reduces the juices. Set aside and cool to room temperature.
Place the cooled cherries, Pinot Noir and the remaining ingredients in a blender and blend until smooth. Cover and chill the liquid over night. Freeze according to your ice cream maker’s instructions. Transfer to an airtight container and freeze for at least 6 hours before serving. Garnish with a drizzle of Pinot Noir and Chocolove Cherries & Almonds in Dark Chocolate.
Makes 6 servings
Note: Dark, sweet cherries will work for this recipe. Oregon Pinot Noir is preferred as it has very bold fruit flavors, however, adjust the sugar accordingly if you use a French or California Pinot Noir. The Pinot should not have unresolved tannins.