Black Cherry Ice Cream
2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cups heavy cream, whipped
Lemon juice, optional
Mash cherries slightly with the sugar in a bowl. Fold in cream, then taste
the mixture and add more sugar or some lemon juice, if necessary. Pour the
mixture into container. Cover and freeze until firm, beating well after
1 1/2 hours. About 30 minutes before serving, transfer the ice cream to
the refrigerator. Serve with macaroons.
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