3 cups fresh pitted Bing
cherries, or 1 pkg. (16 oz.) frozen dark
sweet cherries, defrosted
4 oz. Egg Beaters, or egg substitute
1 cup half-and-half
2/3 cup superfine sugar
1 tbs. Lemon juice
2 tps. Vanilla extract
½ cup heavy cream
Place 2 cups pitted cherries in a blender
or food processor with Egg Beaters, half-and-half,
sugar and salt. Process until smooth. Add
lemon juice, vanilla and cream. Process
for 2 to 3 seconds until well blended. Chill
in the refrigerator until ready to freeze.
Coarsely chop remaining cup of cherries
by hand. Cover and refrigerate. Pour mixture
into the ice cream maker and follow the
manufacturer's instructions for freezing.
When the ice cream is frozen, fold in the
reserved chopped cherries.
Makes: about 1 quart