Heart to Hearth Cookery

Cherry Cream Ice

After a week of blazing hot temperatures, there was nothing better than preparing my second 18th century flavor for National Ice Cream month-Cherry Cream Ice at The Mill at Anselma. (www.anselmamill.org)  The receipt (recipe) calls for taking “any quantity of cherries” and I used many. ( Just look at the rich cherry color in the sabotiere pictured at the left )  The stones were removed from the cherries and the fruit then “squeeze(d) through a sieve”.  The only other ingredients were pure cane sugar and fresh sweet cream.  It was awesome and I am in a quandary as to which 18th century flavor is my favorite.

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