This is a dessert consisting of layers of cherry ice cream and coca-cola sorbet. And yes, it tastes just like a cherry coke, only better because it is ice cream. I apologize for the lack of a picture. My digital camera is behaving badly. I have half a mind to take a hammer to it.
Originally, I tried to adapt a recipe for root beer sorbet that I found on the Internet. It was a strange recipe using gelatin and corn syrup. The end result was a granita. It was too hard and therefore wouldn't work when combined with the ice cream. After some experimentation, I determined that the trick to making the sorbet is to cook the coke down to nothing. The end result has the right texture. When tasted alone, you may not think the sorbet has enough coke flavor, but do not fear it works perfectly in the final product.
The cherry ice cream is a variant of the previous recipe I posted a while back. In the original recipe, it annoyed me to no end that I had to supplement the cherry flavor with concentrated cherry juice. So I changed the recipe a bit. By reducing the amounts of milk and cream and using more in-season cherries the flavor worked out. My measurement by weight for the cherries is taken post-pitting. So be sure to have plenty on hand.
Lastly, I am not including the recipe for the brownies I made, but I had made some cinnamon-chipotle brownies earlier in the week that were very spicy. Surprisingly, the ice cream and the brownies worked pretty well together. This fellow suggests you make a batch of your favorite brownies and serve them alongside or make ice cream sandwiches.
Here is the sheet:
2 cans of coca-cola
2 tablespoons light corn syrup
1. Pour the coke saucepan. Turn the heat on high, bring to a boil then reduce to a simmer.
2. Simmer the coke until it reduces to 1/3 of its volume.
3. Stir in the corn syrup
4. Chill in the refrigerator until cold. Then freeze in your ice cream machine.
Cherry Ice Cream:
1 lb. pitted cherries
1 tsp lemon juice
1 ¼ cups cream
1 ¼ cups whole milk
½ cup sugar + 35g to sweeten the fruit
3 egg yolks
1. Place cherries in a sauce pan, turn heat to medium low and slowly cook them for about 15 minutes. The cherries will get hot and break down a little. Puree them. Add 1 teaspoon of lemon juice. Use some extra sugar to make the fruit a bit sweeter if necessary. Set aside.
2. Combine, milk, cream, ¼ cup of the sugar in another saucepan and bring to a bare simmer.
3. While the cream/milk is heating, beat the egg yolks with the remaining sugar until it is incorporated.
4. Once the cream mixture is at ready, remove it from the heat. Temper the eggs by mixing in a small amount of the cream, stir thoroughly, and repeat three times. You should use about 1/3 of a cup of hot cream mixture in total. Then pour the complete egg mixture into the cream pot.
5. Return the pot to the heat and stir constantly until the custard reaches 175 degrees Fahrenheit.
6. Add the cherry puree.
7. Pour the custard through a sieve into a bowl and let cool to room temperature.
9. Cover the bowl and chill overnight.
10. Freeze in your ice cream.
11. Layer the ice cream with the sorbet, starting and ending with the ice cream, making a total of 5 layers. Freeze the container overnight to ripen it. When you scoop it the next day, you will have cherry ice cream with a coke ripple.
An alternative presentation is to make a terrine by lining a bread pan with plastic wrap. Layer the ice cream and sorbet then cover and freeze. The next day, use the plastic wrap to unmold the terrine and cut it into slices.